Chinese cabbage roulades

Ingredients for 3 servings:

• 125 g basmati
• 300 g Chinese cabbage
• 1 onion(s), peeled, halved, sliced
• 150 g carrot(s), peeled, cut into fine strips or grated
• 100 g mushrooms, grated, finely sliced
• 100 g soybeans, washed, well drained
• 10 g ginger, peeled, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 3 tbsp oil (soybean oil)
• 3 tbsp soy sauce
• salt and pepper
• ¼ liter vegetable broth
• 2 tbsp cornstarch
• some water, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Beijing, only 412 calories per person

Bring a large pot of water to a boil. Wash the largest Chinese cabbage leaves possible under running water and blanch briefly in boiling water. Rinse with cold water and drain well. Cook the rice as usual. For the filling, heat 2 tablespoons of soybean oil in a large pan or wok and briefly stir-fry the prepared vegetables. Season with soy sauce, pepper, and salt. Spread the Chinese cabbage leaves on a board and flatten the thick central ribs with a knife. Spread the vegetable filling over the Chinese cabbage leaves and set the remaining vegetable stock aside. Fold the sides of the Chinese cabbage leaves inward to prevent the filling from falling out and tightly roll the Chinese cabbage leaves lengthwise. Heat 1 tablespoon of soybean oil in the pan and briefly sear the Chinese cabbage roulades on all sides. Pour in the vegetable stock, place the lid on the pan, and cook the roulades at a low heat for about 15 minutes. Then add the reserved vegetable stock. Mix cornstarch and a little cold water to thicken the sauce. Season with salt, pepper, and soy sauce to taste. Divide the sauce evenly among three plates and arrange the Chinese cabbage rolls on top. Serve with the cooked rice.