🍽️ Summer Rolls with Red Cabbage and Cheese

Name: Summer Rolls with Red Cabbage and Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g red cabbage; 2 red onions; 2 garlic cloves; 1 piece ginger (hazelnut-sized); 1 chili pepper; 1 bunch cilantro; 1 bunch parsley; salt; 0.5 tsp ground cumin; 0.5 organic lemon (zested); 2.5 tbsp red wine vinegar; 3 tbsp apple balsamic vinegar; 4 tbsp nut oil (e.g. hazelnut oil); 1 tbsp liquid honey; 3 tbsp olive oil; 8 sheets rice paper; 1 handful hazelnuts; 2 rolls goat cheese (small rolls); pepper (freshly ground); 1 red onion; 2 garlic cloves; 1 piece ginger (hazelnut-sized); 2 tbsp apple balsamic vinegar; 3 tbsp reduced-sodium soy sauce; 1 tbsp liquid honey; 0.5 lemon (juiced)

555 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

350 g red cabbage
2 red onions
2 garlic cloves
1 piece ginger (hazelnut-sized)
1 chili pepper
1 bunch cilantro
1 bunch parsley
salt
0.5 tsp ground cumin
0.5 organic lemon (zested)
2.5 tbsp red wine vinegar
3 tbsp apple balsamic vinegar
4 tbsp nut oil (e.g. hazelnut oil)
1 tbsp liquid honey
3 tbsp olive oil
8 sheets rice paper
1 handful hazelnuts
2 rolls goat cheese (small rolls)
pepper (freshly ground)
1 red onion
2 garlic cloves
1 piece ginger (hazelnut-sized)
2 tbsp apple balsamic vinegar
3 tbsp reduced-sodium soy sauce
1 tbsp liquid honey
0.5 lemon (juiced)

Instructions

1. Remove the outer leaves and the hard core from the red cabbage. Cut the cabbage into thin strips.
2. Peel the onions and cut them in half. Cut the onion halves into thin strips as well.
3. Peel the garlic and the ginger. Cut both into very small cubes.
4. Cut the chili in half lengthwise. Remove the seeds and wash the pods. Finely chop the chili.
5. Wash the coriander and the parsley. Pat them dry with a kitchen towel.
6. Finely chop the stems and leaves of the herbs. Divide the chopped herbs into two portions.
7. Keep half of the herbs for the cheese and the dip. Add the rest to the red cabbage along with the onions, garlic, ginger, and chili.
8. Season the red cabbage mixture with salt, cumin, and lemon zest.
9. Add both types of vinegar, the nut oil, one teaspoon of honey, and two tablespoons of olive oil to the mixture. Stir everything well.
10. Dip the rice paper sheets individually into warm water for a short time until they are soft.
11. Lay the wet rice paper sheets flat. Place two to three tablespoons of the red cabbage mixture in the center of each sheet, depending on size.
12. Fold the side edges of the sheet over the filling. Roll the sheet tightly from the bottom edge.
13. Place the finished rolls on a damp kitchen towel.
14. Finely chop the nuts. Spread them out on a shallow plate along with the reserved parsley.
15. Marinate the cheese rolls with the remaining honey and some olive oil.
16. Fry the cheese rolls in a hot grill pan on all sides. Make sure the cheese does not melt.
17. Season the cheese with pepper. Roll it all around in the parsley-nut mixture.
18. Peel the onion, garlic, and ginger for the dip. Cut everything into fine cubes.
19. Mix the chopped ingredients with the reserved coriander, vinegar, soy sauce, honey, and lemon juice.
20. Arrange the red cabbage salad on plates. Place two summer rolls on each.
21. Slice the cheese and place it next to the rolls.
22. Serve the dip alongside.

Nutrition per serving

kcal: 555
Protein: 19 g · Fett/Fat: 37 g · Carbs: 36 g