Chinese cabbage rolls

Relaxed for hosts: The rolls can be prepared well and provide covered cool.

Ingredients for 4 servings
• 7 tablespoons oil
• 2 eggs
• 3 tablespoons soy sauce
• 1 red pepper
• 200 g shiitake mushrooms
• Salt
• 40g fresh ginger
• 1/2 red chili pepper
• 1 stalk lemongrass
• 250 ml vegetable stock
• 200 ml coconut milk
• 12 large Chinese cabbage leaves
• 10 stalks coriander
• 250 g Basmati - rice
• 2 tsp lime juice
• 2 tablespoons white sauce Binder
• 40g roasted cashew nuts

Time: 1 h 30 min


Preparation

1. Heat the frying pan coated with 2 tablespoons oil. Beat the eggs with 1 tablespoon soy sauce and 2 tablespoons water in a pan over medium heat to bake a light omelette. Let cool down. Clean, remove seeds and cut into 1/2 cm wide strips pepper. Mushroom stems cut, cut mushrooms into slices. Vegetables succession min in a hot pan with 1 tablespoon oil 2 round. Fry, add salt and remove. Halve omelette and cut into strips.


2. Peel ginger, cut into thin slices. Chili remove seeds, cut into strips. Knock lemongrass with a pot flat, cut in half. Anything with coconut milk broth and bring to a boil, 30 min. Leave nothing to simmer over medium heat.

3. Cabbage leaves in boiling salted water for 1/2 min. Blanch, drain, rinse and drain. Thickness veining cut out a wedge.

4. Pluck coriander leaves. Cabbage leaves next to each other, centered prove with omelet, vegetables and some coriander. Only fold the sides of the sheets over the filling, then roll up everything tight.

5. Rice Cook according to package directions. Cabbage rolls in a hot pan with 3 tablespoons oil on each side over medium heat 2 min. fry. Season sauce with soy sauce and 1 dash of lime juice, bind with gravy, and remove lemon grass. Sauce to pour rolls, 5 min. Simmer. Cashews chop, mix with the rice. Serve rolls with rice and remaining coriander.

Nutritional information per serving: 620 kcal
• 13 g protein
• 35 g fat
• 64 g carbohydrates