John Myers
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Chinese Cabbage with Tomato Cream
The perfect chinese cabbage with tomato cream recipe with a picture and simple step-by-step instructions.
for the Chinese cabbage
- 500 g Chinese cabbage fresh
- 1 Onion
- 2 tbsp Oil
- 1 tbsp Tomato paste
- 1 tsp Sweet paprika
- 100 g Sour cream
- 2 tbsp Chopped parsley
the meat
- 2 Chicken breast fillets
- 2 Discs Gouda cheese
- 2 Discs Cooked ham
- 4 Discs Bacon
- Pepper salt
- Oil for frying
- Cut off the hard stalk from the Chinese cabbage and cut into 3 cm pieces.
- Finely dice the onions and fry in oil until translucent.
- Briefly fry 1 tablespoons of tomato paste.
- Mix in the Chinese cabbage, 1 teaspoon sweet papika and the sour cream, season with salt and pepper.
- Cover and simmer over a medium heat for 6 – 8 minutes.
- Sprinkle with chopped parsley.
- Cut the chicken fillet in the middle to make a pocket.
- Rub the inside with salt and pepper.
- Add the cheese and ham.
- Season on the outside with pepper and salt and wrap with bacon,
- Heat the oil in a pan and fry the meat on both sides until it is done.
- Arrange on plates with the Chinese cabbage.
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