We wash the Chinese cabbage under running water and pat it with a paper towel to remove moisture. We cut 5-8 cm at the base of the cabbage and disassemble it into leaves;
We 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. Heat a frying pan pre-oiled (using a brush or cotton pad). Fry over a high heat a couple of minutes a frozen mixture of vegetables and peas until soft. Add spices to taste;
Pre-cook rice until half-cooked. Unpolished rice is cooked for about
30 Minutes. Add to the fried vegetables. Stew rice with vegetables for a few more minutes and add salt;
Put a small portion of the filling on the cabbage leaf. Wrap in a roll;
Stuffed cabbage can be cooked in a double boiler, stewed in a deep pan with a small amount of water or a slow cooker.
We lay cabbage rolls from Beijing cabbage in a heat-resistant form. Sprinkle with sunflower oil. We put the form on the steam grill in the multicooker. At the bottom of the bowl we pour 200-300 ml of water, you can hot and 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.
* If the leaves of cabbage are large, you can use less leaves of cabbage and more frozen mixture of vegetables.
In a pan, heat the butter and fry the spinach. If you use fresh - bring the leaves to softness, if frozen - pre-defrost and fry for 5 Minutes;
Then add the remaining peas and leek to the spinach, salt and pepper to taste and cover with a lid. Stew a couple of minutes. vegetables should let the juice go.
The vegetable mixture is sent to a blender and brought to a homogeneous consistency. If desired, you can make the mashed potatoes more liquid by adding a little water. You can also cut leek into rings and add whole to the puree.
Ingredients
Directions
We wash the Chinese cabbage under running water and pat it with a paper towel to remove moisture. We cut 5-8 cm at the base of the cabbage and disassemble it into leaves;
We 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. Heat a frying pan pre-oiled (using a brush or cotton pad). Fry over a high heat a couple of minutes a frozen mixture of vegetables and peas until soft. Add spices to taste;
Pre-cook rice until half-cooked. Unpolished rice is cooked for about
30 Minutes. Add to the fried vegetables. Stew rice with vegetables for a few more minutes and add salt;
Put a small portion of the filling on the cabbage leaf. Wrap in a roll;
Stuffed cabbage can be cooked in a double boiler, stewed in a deep pan with a small amount of water or a slow cooker.
We lay cabbage rolls from Beijing cabbage in a heat-resistant form. Sprinkle with sunflower oil. We put the form on the steam grill in the multicooker. At the bottom of the bowl we pour 200-300 ml of water, you can hot and 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.
* If the leaves of cabbage are large, you can use less leaves of cabbage and more frozen mixture of vegetables.
In a pan, heat the butter and fry the spinach. If you use fresh - bring the leaves to softness, if frozen - pre-defrost and fry for 5 Minutes;
Then add the remaining peas and leek to the spinach, salt and pepper to taste and cover with a lid. Stew a couple of minutes. vegetables should let the juice go.
The vegetable mixture is sent to a blender and brought to a homogeneous consistency. If desired, you can make the mashed potatoes more liquid by adding a little water. You can also cut leek into rings and add whole to the puree.