Lazy cabbage rolls with Chinese cabbage, vermicelli and chicken stomachs
4 servings
15 minutes
Lazy cabbage rolls with Beijing cabbage, vermicelli, and chicken gizzards are a modern interpretation of a classic Russian dish created for lovers of aromatic and hearty recipes. Unlike traditional cabbage rolls, this version does not require long cooking or wrapping filling in cabbage leaves. Tender chicken gizzards soaked in spices and soy sauce combine with thin rice noodles to create an amazing texture combination. Beijing cabbage adds lightness and freshness to the dish, while cilantro and lemon provide bright flavor accents. These cabbage rolls are perfect for a cozy family dinner or as an original treat for guests, showcasing the subtle intertwining of Russian cuisine with Asian motifs.
1
Set aside four leaves of Beijing cabbage - this will be the bed for the cabbage rolls, chop the remaining cabbage to your desired thickness.
- Napa cabbage (pak choi type): 1 piece
2
Finely chop the onion and garlic and sauté in vegetable oil until soft, then add the sliced chicken gizzards and simmer, stirring, for five minutes.
- Onion: 1 head
- Garlic: 2 cloves
- Vegetable oil: 50 ml
- Chicken gizzards: 400 g
3
Season with five-spice mix, soy sauce, and lemon juice, add chopped cabbage, and simmer for another two minutes. Then remove from heat and mix with cilantro leaves and rice noodles soaked in hot water (different brands require different cooking times, so check the package).
- Chinese five-spice powder: 0.5 teaspoon
- Soy sauce: 50 ml
- Lemon: 1 piece
- Napa cabbage (pak choi type): 1 piece
- Cilantro: 20 g
- Rice noodles: 100 g
4
Place the prepared mixture of stomachs, noodles, and vegetables on a bed of cabbage leaves and serve at the table.
- Napa cabbage (pak choi type): 1 piece
