Cabbage Roulades with Vegetable Filling
Ingredients
- For the cabbage roulades
- 20 blanched White cabbage
- salt
- 1 red Bell pepper
- 1 bunch scallions
- 2 red chili peppers
- 1 pc fresh ginger
- 3 Tbsps Corn oil
- 2 Tbsps sugar
- 4 Tbsps Rice vinegar
- 100 grams Bacon
- For the tomatoes
- 700 grams Beefsteak tomato
- 1 onion
- 1 garlic clove
- 50 milliliters white wine
- 50 milliliters Vegetable broth
- salt
- peppers
- 2 Tbsps olive oil
- 1 generous pinch sugar
Preparation steps
For the cabbage roulades, rinse peppers, cut in half, remove seeds and ribs and cut into fine strips. Rinse and trim 4 cabbage leaves and cut into strips. Rinse and trim scallions and cut into small pieces. Spread open the other cabbage leaves, cover with vegetable strips, fold in sides, roll up firmly and place in a bowl. Rinse chile and cut into rings. Peel ginger and cut into sticks. Simmer chile and ginger in 125 ml (approximately 1/2 cup) of water along with oil, sugar, salt and vinegar. Pour over the cabbage roulades and marinate for two days.
Cut the bacon into thin slices. Fry the bacon in a pan until crispy and brown and set aside.
For the tomatoes, blanch the tomatoes and remove the skin. Cut the flesh into 1 cm (approximately 1/2 inch) cubes. Peel onion and garlic, and finely chop both. Sauté onions and garlic in olive oil until soft, add tomatoes and cook briefly. Season with salt, pepper, and sugar. Pour in the broth wine and simmer until the tomatoes become soft. Remove from heat and let cool to lukewarm. To serve, arrange the cabbage rolls on the lukewarm tomatoes and garnish with the bacon.
