Chinese cabbage rolls in tomato sauce

Name: Chinese cabbage rolls in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 160 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 800 g) Head Chinese cabbage; 1 collar Parsley; 200 g Cream cheese with yoghurt (40 % less fat than double cream stage); 7-10 Tbsp Pepper; 8 discs cooked ham (approx. 25 g each); 2 TABLESPOONS Oil; 250 ml Vegetable broth (instant); 1 can(s) (850 ml) Tomatoes; 1 pinch Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

160 g Long grain rice
7-10 Tbsp Salt
1 (approx. 800 g) Head Chinese cabbage
1 collar Parsley
200 g Cream cheese with yoghurt (40 % less fat than double cream stage)
7-10 Tbsp Pepper
8 discs cooked ham (approx. 25 g each)
2 TABLESPOONS Oil
250 ml Vegetable broth (instant)
1 can(s) (850 ml) Tomatoes
1 pinch Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime, loosen 8 cabbage leaves. Cut the stalk a little thinner. Wash cabbage and blanch briefly in boiling salted water. Process remaining cabbage in another way. Wash parsley and dab dry.
2
Pluck the leaves from the stalks, except for a few for garnishing, and chop finely. Mix cream cheese and parsley. Season with salt and pepper. Add rice and mix well. Cover each cabbage leaf with rice mixture and ham in portions. Roll up firmly and tie up with kitchen string. Heat oil in a pan. Brown the cabbage rolls all around. Deglaze with vegetable stock and braise for 10 minutes. Put the tomatoes in a bowl and chop them up. Remove the roulades from the stock. Add canned tomatoes to the stock, bring to the boil and season with salt, pepper and sugar.
3
Heat oil in a pan. Brown the cabbage rolls all around. Deglaze with vegetable stock and braise for 10 minutes. Put the tomatoes in a bowl and chop them up. Remove the roulades from the stock. Add canned tomatoes to the stock, bring to the boil and season with salt, pepper and sugar. Arrange roulades and tomato sauce on plates. Garnish with parsley