Grilled Cabbage Rolls
by Editorial Staff
Fast-cooking delicious lean cabbage rolls. Cabbage rolls are prepared from tender early cabbage, but while it is not there, you can make cabbage rolls from Peking cabbage.
Ingredients
- Chinese cabbage – 1 large head of cabbage
- Rice (dry) – 3/4 cup
- Canned corn – 1 can
- Peeled peanuts – 0.5 cups
- Dill greens – 2 tbsp
- Vegetable oil – 1 tbsp
- Salt
- Ketchup
Directions
- Take the cabbage apart into leaves and put it in hot water for 1 minute. Remove, cool and cut off the thickenings, placing the knife almost horizontally.
Cook crumbly porridge from rice. Rinse the rice. Fry the peanuts.
For the filling, combine rice, strained corn, chopped dill and peanuts. It may be better to chop the peanuts. Salt everything to taste.
- Place a full tablespoon of filling on the prepared Peking cabbage leaves and wrap.
- Fry cabbage rolls on both sides on a greased grill. If you fry them well, then the cabbage rolls will be ready. If there is no grill, you can fry the cabbage cabbage rolls in an ordinary pan.
- But I didn’t want to fry too much. I put the cabbage rolls in a baking sheet, poured them with ketchup and put the lean cabbage rolls in the oven for 15 minutes at 170 degrees.
Bon appetit!
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