Mini cabbage rolls from Chinese cabbage
4 servings
60 minutes
Mini cabbage rolls made from Beijing cabbage are a delicate dish of Russian cuisine that combines the tenderness of cabbage leaves and the juiciness of chicken mince with the aroma of vegetables and spices. This is a light interpretation of traditional cabbage rolls, where Beijing cabbage replaces the usual white cabbage, making the dish softer and more delicate. The rolls are first fried until golden brown and then stewed in fragrant tomato sauce, absorbing its flavor. The result is a tender, juicy, and rich dish that is perfect for both everyday dinners and festive tables. They can be served with the sauce they were stewed in and sour cream, adding even more depth to the flavor. The simplicity of preparation makes it accessible even for novice cooks.
1
Separate the Beijing cabbage into leaves. Cut off the tough lower part of the leaf, leaving only the upper half. In a large pot, bring water to a boil, then dip the cabbage leaves into the boiling water for 1-2 minutes, no more. Remove the leaves with a slotted spoon and immediately transfer them to a bowl of cold water. Once they cool down, drain the water and dry the cabbage leaves with paper towels.
- Chinese cabbage: 1 piece
2
Grate the carrot, finely chop the onion, and sauté the vegetables in olive oil until soft. Transfer half of the sautéed vegetables to a bowl and let cool. Add chicken mince, rice, egg, spices, and salt to the bowl with the vegetables and mix everything well.
- Carrot: 1 piece
- Onion: 1 piece
- Minced chicken: 300 g
- Rice: 100 g
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Salt: to taste
3
Place 1 tablespoon of filling on the edge of the cabbage leaf, fold it like a regular cabbage roll. Once all the rolls are ready, heat a pan with a little olive oil. Fry the rolls on both sides until golden brown.
- Chinese cabbage: 1 piece
4
To the remaining half of the onion and carrot, add tomato paste, bell pepper paste (if available), salt, and season with spices. Place the vegetables in a saucepan or skillet and top with the fried cabbage rolls. Pour boiling water over everything so that the cabbage rolls are covered with broth. You can add a bay leaf. Cover with a lid and simmer on low heat for about 30-40 minutes until cooked. Serve the cabbage rolls with the sauce they were cooked in and sour cream.
- Onion: 1 piece
- Carrot: 1 piece
- Tomato paste: 2 tablespoons
- Bay leaf: 1 piece
- Salt: to taste