← All recipes

🍽️ Stuffed Chinese Cabbage Rolls

434 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati brown rice
• Salt
• 600 g Chinese cabbage (12 leaves)
• 2 sprigs basil
• 2 sun-dried tomatoes
• 250 g cucumber (0.5 cucumbers)
• 10 black olives (pitted)
• 80 g feta cheese
• 150 g yogurt (1.5 % fat)
• 1 lemon
• 3 tbsp olive oil
• 1 tsp honey
• Pepper

Instructions

1. 1. Put the rice in a pot.
2. 2. Pour 500 milliliters of salted water over it.
3. 3. Place the pot over medium heat.
4. 4. Place the lid on the pot.
5. 5. Cook the rice for about 25 minutes.
6. 6. Turn off the heat.
7. 7. Place two layers of kitchen paper between the pot and the lid.
8. 8. Let the rice steam for another 5 minutes.
9. 9. Transfer the rice to a bowl.
10. 10. Let the rice cool down.
11. 11. Bring plenty of salted water to a boil in another pot.
12. 12. Wash the Chinese cabbage leaves.
13. 13. Cut the thick central rib at the base flat.
14. 14. Pre-cook the cabbage leaves for about 1 minute in the boiling salted water.
15. 15. Remove them with a slotted spoon.
16. 16. Dip them briefly into a bowl of very cold water.
17. 17. Let the Chinese cabbage leaves drain well in a sieve.
18. 18. Spread them out on a thick layer of kitchen paper.
19. 19. Pat them dry thoroughly with another layer of kitchen paper.
20. 20. Wash the basil.
21. 21. Shake it dry.
22. 22. Pluck off the leaves.
23. 23. Cut them into thin strips.
24. 24. Cut the tomatoes into thin strips as well.
25. 25. Peel half of the cucumber.
26. 26. Halve it.
27. 27. Remove the seeds with a teaspoon.
28. 28. Cut it into thin strips.
29. 29. Chop the olives with a large knife.
30. 30. Drain the feta cheese.
31. 31. Dice it finely.
32. 32. Put the cooled rice in a bowl.
33. 33. Add the yogurt.
34. 34. Add the basil.
35. 35. Mix everything well.
36. 36. Lay the Chinese cabbage leaves on the work surface.
37. 37. Place a portion of the rice mixture on each leaf.
38. 38. Leave the edges free.
39. 39. Press the rice down firmly.
40. 40. Press an indentation lengthwise into the center.
41. 41. Fill the indentations with tomato.
42. 42. Fill the indentations with cucumber.
43. 43. Fill the indentations with olives.
44. 44. Fill the indentations with feta cheese.
45. 45. Roll each leaf tightly from the wide side.
46. 46. Halve the lemon.
47. 47. Squeeze out the juice.
48. 48. Put the lemon juice in a small bowl.
49. 49. Add the honey.
50. 50. Add the olive oil.
51. 51. Whisk the mixture.
52. 52. Season with salt.
53. 53. Season with pepper.
54. 54. Slice the Chinese cabbage rolls as desired.
55. 55. Serve the rolls with the sauce.

Nutrition per serving

• kcal: 434
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 55 g