Chinese cabbage roulades filled with pork and hard-boiled egg.
- 1 Chinese cabbage
- 80 grams of onion
- 250 g minced pork
- 2 tbsp parsley
- 1 egg
- 1 teaspoon sweet paprika
- 3 pinches marjoram
- 4 eggs
- 3 tbsp canola oil
- 200 g peppers, red
- 250 ml vegetable stock
- Remove the outer leaves from the Chinese cabbage and then set aside 8 nice and large leaves for the roulades. Blanch briefly in boiling water and cut out the tough ribs. Blanch another 200 g of Chinese cabbage leaves briefly in the boiling water, remove, drain and chop finely.
- Peel and finely chop the onion. Mix the ground beef, onion, and parsley in a bowl with the egg. Season with salt, pepper, paprika powder, and marjoram. Finally, work the chopped Chinese cabbage underneath.
- Halve the hard-boiled eggs lengthways. Place the Chinese cabbage leaves side by side on the work surface. Divide the meat mixture into about 8 equal portions and enclose 1/2 an egg in each. Place on the Chinese cabbage leaves, then roll up into roulades. Put the oil in the casserole dish and put in the roulades.
- Halve the peppers, remove the stalks, seeds, and white partitions, cut the flesh into small cubes and sprinkle around the roulades. Pour on the stock and cook the roulades in the preheated oven at 175 degrees top/bottom heat (155 degrees fan oven) for about 20-25 minutes, basting with the stock more often, covering with foil halfway through if necessary.
- Also discover our classic roulade recipe, great cabbage roulades, and other recipes with Chinese cabbage!