Cooking such a bright, juicy vegetable roll will not take long. Peking cabbage roll with cream cheese, peas, corn and bell peppers will decorate the table and be eaten first.
Summary
| Cook Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
Ingredients
Ingredients- Peking cabbage – 5-6 leaves
- Canned peas – 3 tablespoon
- Canned corn – 3 tablespoons
- Sweet pepper – 0.5 pcs.
- Cream cheese (or cottage cheese) – 100 g
- Mayonnaise – 1 tablespoon
- Dill greens – 2 sprigs
- Parsley – 1 sprig
- Salt to taste
- Pepper to taste
Print Recipe
Pin Recipe Instructions
- Prepare the products according to the list for the Chinese cabbage roll recipe. Strain the peas and corn from the liquid. Wash and dry cabbage leave well.
- Cut the bell peppers into small cubes, about the size of a pea.
- Mix cream cheese with mayonnaise and finely chopped herbs. Season with salt and pepper to taste.
- On cling film, spread 5-6 sheets of Chinese cabbage overlapping each other.
- Spread the cabbage leaves with the cooked cream cheese filling.
- Put peas, corn and bell peppers on the cream cheese. Press a little into the cheese.
- Gently roll the stuffed cabbage leaves into a roll, lengthwise. Send the Chinese cabbage roll in the refrigerator to cool for half an hour.
- Cut the Chinese cabbage roll and serve. Since the roll is vegetable, it contains a lot of moisture. Do not store it for a long time, it will become watery and tasteless. Cooked – and immediately ate.
Bon Appetit!
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