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🍽️ Chinese Cabbage Rolls with Goat Cheese

280 kcal · 30 min · 4 servings

Ingredients

• 1 kg Napa Cabbage (2 heads)
• Salt
• 1 red bell pepper
• 1 carrot
• 1 onion
• 3 tbsp olive oil
• 150 g goat cheese
• 10 g parsley (0.5 bunch)
• Pepper
• Nutmeg
• 1 bunch soup vegetables
• 600 ml vegetable broth
• also: kitchen twine

Instructions

1. 1. Wash the Chinese cabbage under running water.
2. 2. Carefully separate the individual leaves from each other.
3. 3. Dry the leaves with a kitchen towel.
4. 4. Cut out the hard lower stems from the leaves.
5. 5. Bring a pot of water and salt to a boil.
6. 6. Place 16 large cabbage leaves into the boiling water.
7. 7. Cook the leaves for 1 to 2 minutes (this is called blanching).
8. 8. Remove the leaves from the water using a slotted spoon.
9. 9. Rinse the leaves immediately under cold water.
10. 10. Let the leaves drain well.
11. 11. Cut the smaller cabbage leaves into fine strips.
12. 12. Wash the pepper under running water.
13. 13. Halve the pepper lengthwise.
14. 14. Remove the core and seeds.
15. 15. Cut the pepper into small cubes.
16. 16. Peel the carrot.
17. 17. Grate the carrot finely.
18. 18. Peel the onion.
19. 19. Chop the onion finely.
20. 20. Heat 1 tablespoon of oil in a pan.
21. 21. Sauté the onion until translucent over medium heat.
22. 22. Add the cabbage strips, pepper cubes, and grated carrot to the pan.
23. 23. Cook the vegetables for 2 to 3 minutes.
24. 24. Cut the goat cheese into small cubes.
25. 25. Wash the parsley under running water.
26. 26. Shake the parsley dry.
27. 27. Chop the parsley finely.
28. 28. Remove the pan with the vegetables from the heat.
29. 29. Season the vegetables with salt, pepper, and freshly grated nutmeg.
30. 30. Stir the goat cheese and parsley into the vegetables.
31. 31. Let the filling cool slightly.
32. 32. Place 2 large cabbage leaves slightly overlapping on a work surface.
33. 33. Place 2 tablespoons of filling in the center of the leaves.
34. 34. Roll the leaves tightly into a roll.
35. 35. Repeat this until you have 8 rolls.
36. 36. Tie each roll securely with kitchen twine.
37. 37. Prepare the soup vegetables.
38. 38. Wash the soup vegetables.
39. 39. Cut the soup vegetables into cubes.
40. 40. Heat the remaining oil in a casserole dish.
41. 41. Brown the rolls on all sides over medium heat.
42. 42. This takes about 2 to 3 minutes.
43. 43. Add the soup vegetables to the casserole dish.
44. 44. Cook the vegetables for 2 to 3 minutes.
45. 45. Pour the broth into the casserole dish.
46. 46. Simmer everything over medium heat.
47. 47. The simmering time is 25 to 30 minutes.
48. 48. Remove the rolls carefully from the casserole dish.
49. 49. Keep the rolls warm.
50. 50. Strain the cooking juices into a pot through a sieve.
51. 51. Bring the sauce to a boil.
52. 52. Plate the rolls.
53. 53. Serve the rolls with the hot sauce.

Nutrition per serving

• kcal: 280
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 16 g