Asian-style cabbage rolls with napa cabbage
Blanched napa cabbage filled with a savory meat stuffing with the addition of jasmine rice, wood ear mushrooms, aromatic herbs and spices — a delicious twist on traditional cabbage rolls with an Asian flavor profile.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 150 g water
- 1500 g water
- 1 g ground black pepper
- 20 g coriander leaves
- 50 g soy sauce
- 10 g ginger root
- 12 g chili peppers
- 100 g onion spring
- 500 g milled pork meat
- 12 g garlic
- 3 g salt
- 15 g Chives
- 60 g chicken eggs, whole
- 700 g Cabbage, Shantung
- 150 g rice, jasmin
- 20 g Grzyby mun
Method of cooking:
- Place a bowl on the lid of the bowl without a measuring cup, reset the scale, and weigh 20 grams of dried shiitake mushrooms, add 150 grams of boiling water, and set aside. In another bowl, weigh 100 grams of jasmine rice. Cook according to the package instructions. Let the rice cool completely.
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