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Cabbage Parcels with Rice

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Cabbage Parcels with Rice
620
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
 • Ready in 55 min.
Ready in
Nutritions
Fat5.44 g
Saturated Fat Acids0.85 g
Protein27.43 g
Roughage43.53 g
Sugar added0 g
Calorie620
1 serving contains
Calories620
Protein/g27.43
Fat/g5.44
Saturated fatty acids/g0.85
Carbohydrates/g131.44
Added sugar/g0
Roughage/g43.53
Cholesterol/mg0
Vitamin A/mg244.06
Vitamin D/μg0
Vitamin E/mg0.19
Vitamin B₁/mg1.1
Vitamin B₂/mg0.63
Niacin/mg12.23
Vitamin B₆/mg1.86
Folate/μg1,048.95
Pantothenic acid/mg3.06
Biotin/μg0.8
Vitamin B₁₂/μg0
Vitamin C/mg767.05
Potassium/mg4,588.65
Calcium/mg860.82
Magnesium/mg315.44
Iron/mg10.84
Zinc/mg4.05

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4
dried jelly ear fungi (also known as Wood ear fungus)
8
chinese Cabbage
½ bunch
2 cups
cooked Fragrant rice
1 tablespoon
6 cups
2 tablespoons
2 tablespoons
1 teaspoon
Chinese sesame oil
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Preparation steps

Step 1/5
Pour hot water over the jelly ear fungi and leave to swell for 10-15 minutes.
Step 2/5
Wash the Chinese cabbage leaves and blanch in boiling, salted water. Refresh in cold water and lay on a work surface covered with a kitchen towel.
Step 3/5
Wash the chives. Squeeze out the mushrooms and chop finely. Mix with the rice and chilli sauce and spoon onto the Chinese cabbage leaves. Gather up the edges of the leaves to form purses and tie each purse with two chives. Snip the rest of the chives.
Step 4/5
Put the vegetable stock into a wok and bring to the boil. Season with saffron threads, rice wine and soy sauce.
Step 5/5
Reduce the heat, add the rice purses and infuse in the soup for a few minutes. Stir in the sesame oil shortly before serving.

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