Cabbage Parcels with Rice

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Cabbage Parcels with Rice
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
620
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie620 kcal(30 %)
Protein27.43 g(28 %)
Fat5.44 g(5 %)
Carbohydrates131.44 g(88 %)
Sugar added0 g(0 %)
Roughage43.53 g(145 %)
Vitamin A244.06 mg(30,508 %)
Vitamin D0 μg(0 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.63 mg(57 %)
Niacin12.23 mg(102 %)
Vitamin B₆1.86 mg(133 %)
Folate1,048.95 μg(350 %)
Pantothenic acid3.06 mg(51 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C767.05 mg(807 %)
Potassium4,588.65 mg(115 %)
Calcium860.82 mg(86 %)
Magnesium315.44 mg(105 %)
Iron10.84 mg(72 %)
Zinc4.05 mg(51 %)
Saturated fatty acids0.85 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
Cabbagesoy saucesesame oil

Preparation steps

1.
Pour hot water over the jelly ear fungi and leave to swell for 10-15 minutes.
2.
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.
3.
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.
4.
Put the vegetable stock into a wok and bring to the boil. Season with saffron threads, rice wine and soy sauce.
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.