Cabbage rolls in Chinese cabbage
2 servings
30 minutes
Cabbage rolls in Beijing cabbage are an original reinterpretation of a traditional Russian dish that uses softer and juicier cabbage. This recipe combines the lightness of Beijing cabbage with nutritious chicken mince, complemented by aromatic spices and herbs. Two types of rice give the filling a special texture, while the tomato sauce made with onions and carrots adds depth of flavor. The rolls turn out light yet rich at the same time. Perfect for a family dinner or a cozy gathering. The history of cabbage rolls traces back to Eastern European cuisine, where they were a symbol of home comfort. In this version, they acquire a more delicate taste and become a great option for those who prefer light and healthy food.
1
Boil the rice mixture al dente
- Brown rice: 45 g
- Wild rice: 45 g
2
Turn chicken fillet, egg, spices, and greens into minced meat. Mix with rice.
- Chicken breast fillet: 350 g
- Chicken egg: 1 piece
- Spices: to taste
- Fresh herbs: to taste
3
In a pan, sauté onion and carrot, then add water, salt, pepper, and tomato paste.
- Onion: 1 piece
- Carrot: 1 piece
- Water: 200 ml
- Tomato paste: 1 tablespoon
4
We wrap the minced meat in the leaves of Beijing cabbage, trimming the base of the leaves a bit to prevent them from being too thick.
- Napa cabbage (pak choi type): 1 piece
5
Place the cabbage rolls in the bowl of the multicooker or pot. Pour over the sauté. Set the multicooker to stewing mode for 30 minutes or simmer on low heat for the same 30 minutes.
- Tomato paste: 1 tablespoon