Cabbage Rolls from Beijing Cabbage Recipe
Baked cabbage rolls from Peking cabbage, minced chicken with rice and cottage cheese with vegetables. Cabbage rolls I cooked on ketsi. Ketsi is a baking tray made of red clay, which can be put both in the oven and in the oven. Kezi is not covered with anything, only made of clay. 100% eco-friendly product. (Georgia.) The products in it are prepared in their own juice. It turns out a healthy and very tasty dish. For this dish, you can use any shape or a deep baking tray that can be put in the oven.
Servings
5
Cook Time
90minutes
Servings
5
Cook Time
90minutes
Ingredients
For stuffing:
For cabbage rolls:
For serve:
Instructions
  1. Prepare the stuffing for cabbage rolls. We will need 300 g of minced chicken or any other minced meat. Finely chop the onion. Add egg, salt and pepper. Lay out the rice. In cabbage rolls I use round rice. Stir and let stand for a while while we cook the vegetables. Curd cheese or fatty cottage cheese should be put in the filling before wrapping it in cabbage leaves.
  2. Cut the leaves from the cabbage. It is better to take large forks so that it is convenient to wrap the filling. Cut off the thick veins on the leaves (see photo). Send the leaves to a deep saucepan and pour boiling water so that they become “obedient”.
  3. Prepare vegetables for a “pillow” for cabbage rolls. Pour oil into a frying pan, heat it up. We spread the finely chopped garlic, after a minute – the onion, cut arbitrarily. Fry a little until soft.
  4. Lay out the carrots. Fry a little more for a couple of minutes. Mix it.
  5. The minced meat is ready and, as I said, wrapped in leaves, you need to put cheese in it and combine it. Remove the cabbage leaf from the boiling water and put the filling on it. Minced meat should be put on a sheet so much that it is well wrapped. My leaves are all different in size. Wrap it up the way you like.
  6. Out of this amount of minced meat I got 15? o cabbage rolls. It took almost a whole pound of cookies. Cabbage rolls ranging in size from 7 cm to 9 cm (measured according to the recipe).
  7. So that the leaves with minced meat do not fall apart during cooking, I love cabbage rolls on both sides, literally for a minute on each. Cabbage rolls will grab.
  8. We will cook cabbage rolls in the oven until ready. You can take any form or baking sheet that can be put in the oven. I will make cabbage rolls on ketz. My clay mold turned out to be D-22 cm and 5 cm high. I put the cooked vegetables on the bottom.
  9. On one layer of cabbage rolls we spread as many cabbage rolls as will fit. I put the rest of the semi-finished cabbage rolls in a ceramic mold, cover it with a lid from the mold and put it in the refrigerator. I’ll cook them tomorrow. You can take a big shape. That’s enough for the two of us for today.
  10. On top of cabbage rolls sprinkle with a small amount of salt. Lay out a layer of sliced tomatoes 1 cm thick. Spread the tomato sauce evenly over the tomatoes. Cover the ketsi with foil and put it in the oven for 60 minutes at t-180 C.
  11. About 15 minutes before the end of cooking, I removed the foil and put it back in the oven so that the top is nicely baked.
  12. Cabbage rolls from Peking cabbage are ready. That’s such a beauty.
  13. To serve. I served cabbage rolls with sour cream and sprinkled them with chopped parsley.
  14. Here is such a rift.
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