Chinese cabbage stuffed with vegetables on potatoes

Ingredients for 2 servings:

• 200 g brunch (paprika and pepper)
• 80 g vegetable stock
• 250 g potatoes
• 1 onion(s), red
• 8 leaves of Chinese cabbage, approx. 160 g
• 1 carrot(s), approx. 70 g
• 1 bell pepper(s), green
• 4 slice(s) of celeriac, approx. 20 g
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 35 minutes

Recipe for a 1.5 l slow cooker, 120 watts

Mix the brunch spread with the broth, pour into the ceramic pot, and set it on HIGH. Peel and finely dice the potatoes and onion, and add it to the pot. Flatten the thick, lower leaf ribs of the Chinese cabbage slightly with a sharp knife. Use a potato peeler to peel 4 slices of celery. Use a potato peeler to peel 8 slices of the peeled carrot. Mix the rest of the carrot into the potatoes. Remove the skin from the peppers with a peeler and shave off thin slices of the flesh. Top each cabbage leaf with the carrot, celery, and pepper, roll it up into a roulade using the second cabbage leaf, and place it on top of the potatoes in the pot. Repeat with the remaining 6 cabbage leaves. Cover and simmer the dish for 2 hours, then reduce the heat to LOW for another 2 hours. Season to taste if necessary—I left it as is. Arrange the potatoes and roulades on a plate, garnish, and serve. After calculating the calories, the dish turned out to be a real diet food – despite the brunch package.