Mustard-flavored Rolled Cabbage with Rice
Lock in the umami of the vegetables
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Add a dash of salt (not included in ingredients) to plenty of boiling water, then parboil the cabbage. Cool in a colander and thinly slice the core.
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Chop the carrot, green pepper, mushrooms, onion, garlic and ginger, and minced the parsley. Finely crush the peanuts.
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Heat the butter in a frying pan and saute the rice. When the rice becomes translucent, add (2) and sprinkle with salt and pepper and saute further.
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When everything is mixed together well, remove from heat. When cool, divide into 4 equal parts. Gently wrap the rice with cabbage and close them with toothpicks.
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Boil (A) in a small pot or frying pan, place the closed ends of (4) facing down, cover with a drop lid and simmer for about 15-20 minutes.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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