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🍽️ Chinese cabbage rolls filled with minced meat and peppers

600 kcal · 30 min · 4 servings

Ingredients

• 12 leaves Napa cabbage
• salt
• 3 red bell peppers
• 1 stale roll
• 1 shallot
• 600 g minced meat (e.g. veal or turkey)
• 1 egg
• breadcrumbs (as needed)
• salt
• 2 tbsp butter
• 200 ml vegetable broth
• 100 ml whipping cream
• lemon juice
• pepper (from the mill)

Instructions

1. 1. Rinse the Chinese cabbage leaves under running water.
2. 2. Bring water with salt to a boil.
3. 3. Cook the Chinese cabbage leaves briefly in the boiling water (this is called blanching).
4. 4. Immediately plunge the leaves into cold water to stop the cooking process.
5. 5. Let the leaves drain well.
6. 6. Wash the peppers.
7. 7. Halve the peppers.
8. 8. Remove the seeds from the peppers.
9. 9. Dice the peppers finely.
10. 10. Soak the bread roll in some lukewarm water.
11. 11. Peel the shallot.
12. 12. Chop the shallot finely.
13. 13. Squeeze the soaked bread roll well.
14. 14. Mix the bread roll with the shallot and the minced meat.
15. 15. Check if the filling is too wet.
16. 16. Knead breadcrumbs into the mixture if it is too wet.
17. 17. Season the filling with salt.
18. 18. Fold in about two-thirds of the pepper cubes.
19. 19. Distribute about one tablespoon of the filling onto the bottom ends of the Chinese cabbage leaves.
20. 20. Roll the leaves tightly into rolls.
21. 21. Sweat the remaining pepper cubes in hot butter.
22. 22. Pour the broth and cream over the peppers.
23. 23. Let the sauce simmer for about 10 minutes.
24. 24. Then blend the sauce until smooth.
25. 25. Season the sauce with salt, lemon juice, and pepper.
26. 26. Serve the sauce together with the rolls.

Nutrition per serving

• kcal: 600
• Protein: 37 g · Fett/Fat: 41 g · Carbs: 20 g