Chinese cabbage rolls
3 servings
25 minutes
Peking cabbage rolls are a delicate and crispy dish that perfectly combines the lightness of vegetables with the rich flavor of creamy cheese infused with garlic and dill. Although this recipe belongs to author cuisine, it evokes associations with traditional European or Eastern appetizers where cabbage is used to create light and appetizing rolls. The taste of the dish is harmonious: soft, slightly sweet cabbage fried in airy batter serves as a base for a spicy, aromatic filling. These rolls can be served as an independent appetizer, as an addition to meat or fish dishes, or used as an original option for buffets or festive tables. The simplicity of preparation and availability of ingredients make this recipe appealing for culinary experiments.
1
Prepare all the necessary ingredients.
2
Cut off the bottom part of the cabbage leaves.
3
Strike the white part with a hammer.
4
Crack an egg into a bowl and add a pinch of salt.
- Chicken egg: 1 piece
- Salt: to taste
5
Mix
6
Add flour.
- Wheat flour: 1 tablespoon
7
Mix again until homogeneous.
8
Dip the cabbage leaf in batter.
- Napa cabbage (pak choi type): 3 pieces
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
9
Fry for 2-3 minutes on each side in vegetable oil.
- Vegetable oil: 15 ml
10
Chop the garlic.
- Garlic: 1 clove
11
Add garlic, dill, and salt to the cream cheese.
- Cream cheese: 70 g
- Garlic: 1 clove
- Dill: 5 g
- Salt: to taste
12
Mix
13
Spread the filling on the sheet.
14
Wrap it in a roll.
