Vegetarian stuffed Chinese cabbage leaves

Ingredients for 1 servings:

• 200 g rice
• 1 large Chinese cabbage
• vegetable broth
• 1 bunch of coriander leaves
• 1 bunch arugula
• 50 g sultanas or raisins
• 250 g sheep’s cheese
• 1 tsp, heaped mustard seeds, black
• Cayenne pepper
• Salt
• 2 tbsp white wine vinegar
• 2 tbsp oil, neutral or who likes other

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

for 18 – 20 small roulades

Cook rice in vegetable broth. Peel the Chinese cabbage leaves. Blanch about 18-20 of the largest leaves. Let the rice cool briefly and mix with the remaining ingredients. Wrap the rice mixture in the cabbage leaves and enjoy lukewarm or cold as finger food. If you like, you can also dip them in a sweet and sour sauce, for example.