Chinese Cabbage Rolls with Ground Pork in the Oven

Chinese Cabbage Rolls with Ground Pork in the Oven

60 min
Medium
1 serv.
396 g / 1 serv.

Rating

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Description

Tender Chinese cabbage rolls with ground pork, rice and mushrooms in a fragrant soy sauce

  1. Boil the rice until half-cooked in salted water (about 7-8 minutes), then drain in a colander and let the water drain.
  2. Finely chop the onion, mushrooms and cilantro. Fry the onion with mushrooms in a heated frying pan with sunflower oil for 3-4 minutes until soft, then cool.
  3. Mix the ground pork, boiled rice, fried onions and mushrooms, cilantro, salt and pepper. Knead the filling well with your hands.
  4. Carefully separate the Chinese cabbage leaves. Dip them in boiling salted water for 2-3 minutes to soften, then pat dry.
  5. Place the filling on each leaf and roll up the cabbage rolls, tucking the edges inward. You should get about 1-2 rolls.
  6. Place the rolls in a baking dish seam-side down.
  7. Prepare the sauce: mix soy sauce, lemon juice, grated ginger, sugar, corn starch, finely chopped chili pepper and minced garlic. Add water and stir.
  8. Pour the sauce over the rolls and bake in a preheated 180°C oven for 25-30 minutes.
  9. Sprinkle with chopped green onion before serving.
377
95 kcal / 100 g
kcal
17.2 g
4.3 g / 100 g
Protein
37.2 g
9.4 g / 100 g
Carbohydrates
17.9 g
4.5 g / 100 g
Fats