Stuffed cabbage in Beijing cabbage
One day, my daughter, coming from the kindergarten, to the question: “What did they feed?”, She answered that they gave me a cutlet, which for some reason was wrapped in cabbage. I'm not a fan of cabbage rolls, especially in the old, Soviet version, but once I spied a recipe in overseas cuisine, which radically changed the family's attitude to this dish. Peking cabbage stuffed cabbage with chicken fillet and leek now I do only in the oven, with a minimum amount of fat and oil. Everything is very simple, so that the dish is prepared in its own juice (but does not float in it), the form must be covered with parchment, which delays part of the generated steam.
Peking cabbage, unlike white cabbage, is processed much easier and faster, and tastes sweeter. The same can be said about chicken, which I replaced the traditional pork for cabbage rolls. In general, I advise you to try - it turns out delicious and beautiful, but for those who do not survive due to excess calories, I advise you to season the cabbage rolls with sour cream and soy sauce.
- Time for preparing: 1 hour
- Servings Per Container: 3
Ingredients for Stuffed Cabbage in Peking Cabbage
- forks of Chinese cabbage with large leaves;
- 350 g of chicken;
- 130 g of rice;
- two onions;
- stem of leek;
- chili pepper pod;
- dried curry leaves, black pepper, paprika flakes, lemon.
The method of preparation of stuffed cabbage in Beijing cabbage
Finely chop the chicken fillet with a sharp knife, add 1-2 onion heads grated and grated. If this process of processing onions seems very painful to you, then simply put the ingredients in a food processor and chop them in a pulsed mode.
Cut the finely light part of the leek and a pod of fresh chili pepper, squeeze a tablespoon of lemon juice, season the minced meat, mix for 3-4 minutes, the minced meat, like the dough, loves it.
Boil the rice (we take two parts of water and half a teaspoon of salt for one part of the rice), when the rice has cooled, add it to the minced chicken, put the dried curry leaves, paprika flakes and ground black pepper.
Cooking leaves of Beijing cabbage for cabbage rolls. Heat 2 liters of water to a boil, add salt, put a container of cold water next to it. We put cabbage leaves in turn for 1–2 minutes in boiling water, then immediately transfer them to cold water, several green leek leaves and blanch in boiling water, they will be needed to decorate cabbage rolls.
Shake the leaves of Beijing cabbage from the water, cut off the thickening of the sheet (do not throw it away, come in handy!), Wrap a portion of minced meat with rice in the sheet.
At the bottom of a flat refractory shape, pour a little vegetable oil, put the sliced thick pieces of leaves from Beijing cabbage, lay them tightly on cabbage rolls, cover everything with a sheet of oiled parchment. Pieces of leaves will not allow stuffed cabbage to burn, and parchment will retain moisture, the dish will be prepared in its own juice.
We heat the oven to 180 degrees, cook for 30 minutes.
From the leaves of the blanched leek, we cut off long and narrow stripes, we knit each darling across the green ribbon from the leek, and serve it to the table.
Cabbage rolls in Beijing cabbage are ready. Here's a tasty and healthy dish made from very familiar and affordable ingredients. Healthy eating is very healthy!