CABBAGE ROLLS (150 G) WITH BROCCOLI AND BELL PEPPER SALAD (200 G)

Rinse Beijing cabbage under running water. Blot with a paper towel to remove moisture. Trim 5-8 cm at the base of the cabbage. Disassemble into leaves;

Dip the leaves in turn into boiling water for 20-30 seconds. Trim the narrow part. For stuffing, take a wide portion of cabbage (if the leaves are torn, you can take several leaves in a couple of layers) Dry the leaves on a paper towel;

Now prepare the stuffing for stuffed cabbage. Preheat a frying pan pre-oiled (using a brush or cotton pad). Fry the frozen mixture of vegetables and peas until soft;

Pre-cook rice until half-cooked (for this, use slightly less water than usual for cooking rice. Unpolished rice is cooked for about 30 Minutes). Add to fried vegetables. Fry / stew rice with vegetables for another 5 - 8 Minutes. Season with salt and ground pepper;

Put a small portion of the filling on the cabbage leaf. Wrap in a roll;

Place cabbage rolls in Beijing cabbage in a heat-resistant form. Sprinkle with sunflower oil. Put the form on the steam grill in the multicooker. At the bottom of the bowl pour 200-300 ml of water, you can hot. Start the “double boiler” for 5 Minutes;

Cabbage rolls are cooked in a double boiler or in a pan for about 10 Minutes, until rice is cooked;

Cook broccoli in salted water for 10 - 15 Minutes until tender. Each finished inflorescence can be divided into 3-4 more parts for salad;

We cut the apple and pepper into cubes and mix with chopped broccoli;