Peking Cabbage Roll

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.

Cook: 30 mins

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

Directions

1. 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.

   

2. Cut the bell peppers into small cubes, about the size of a pea.

   

3. Mix cream cheese with mayonnaise and finely chopped herbs. Season with salt and pepper to taste.
4. On cling film, spread 5-6 sheets of Chinese cabbage overlapping each other.
5. Spread the cabbage leaves with the cooked cream cheese filling.
6. Put peas, corn and bell peppers on the cream cheese. Press a little into the cheese.
7. Gently roll the stuffed cabbage leaves into a roll, lengthwise. Send the Chinese cabbage roll in the refrigerator to cool for half an hour.

   

8. 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!