Savoy Cabbage and Mushroom Parcels

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Savoy Cabbage and Mushroom Parcels
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
200 grams Rice
salt
12 Savoy cabbage
200 grams button Mushroom
1 bunch scallions
5 tomatoes
200 grams Sprout
3 Tbsps sherry
4 Tbsps soy sauce
freshly ground peppers
Bakers twine
300 milliliters Vegetable broth
How healthy are the main ingredients?
soy saucesaltSavoy cabbagetomato

Preparation steps

1.

Cook the rice according to package directions in salted water, strain and drain well. Set rice aside and keep warm.

2.

Rinse cabbage leaves, blanch in salted water for about 1 minute, rinse and drain. Cut the midrib of the cooled cabbage leaves so leaves lay flat. Clean the mushrooms and cut into small cubes. Trim the scallions, rinse and cut into thin rings. Rinse the tomatoes, cut crosswise, dip in boiling water, peel, cut in half, remove seeds and finely chop. Rinse the sprouts with cold water and drain.

3.

Mix the vegetables with sprouts and cooked rice. Mix everything with the sherry and soy sauce, and season with a little freshly ground pepper until piquant. Spread out the cabbage leaves. Place the rice mixture onto the cabbage leaves, smooth and roll everything into small packets, turning in the sides. Tie the packets firmly with kitchen twine. Heat the vegetable stock in a wok for cooking. Steam the parcels covered over low heat about 30 minutes.

4.

Take out the steamed cabbage and mushroom parcels and remove the kitchen string carefully. Serve savoy and mushroom parcels with a sweet and hot chile sauce.