Bandar-e-Moa`alen

Ingredients for 4 servings:

• 600 g Chinese cabbage
• 100 g brown rice
• 2 tbsp desiccated coconut
• 2 tbsp raisins
• 1 tbsp curry without salt
• 1 tsp turmeric
• 200 ml vegetable stock, granulated
• 300 g cheese, medium-aged Gouda, cut into slices OR
• Margarine, unhydrogenated / Butter flakes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gluten-free / egg-free (Chinese cabbage rolls with rice filling)

Cook NT rice in salted water (approx. 40 min) and mix with curry + turmeric + desiccated coconut + raisins. Wash the Chinese cabbage, blanch the leaves in salted water until they can be easily rolled up. Spread the rice mixture on the cabbage leaves and roll/fold them up. Place 2-3 leaves each in a 0.5 to 0.75 l heatproof bowl. Pour on about 0.5 to 1 cm of vegetable stock. Cut the Gouda into not too thin slices and cover the cabbage with them OR cover with unhydrogenated margarine/butter flakes. Bake in the oven at 220°C for 20 minutes or bake at 170°C fan-assisted oven without preheating for approx. 30 min. Enjoy.