Peking Cabbage Rolls with Cottage Cheese and Cucumber

by Editorial Staff

A simple and very tasty snack from a minimum of products – crispy Peking cabbage rolls stuffed with cottage cheese, cucumbers and herbs. Fresh crispy cabbage leaves, cottage cheese, herbs, and finely chopped fresh cucumber – a simple and harmonious combination. The appetizer is not high-calorie, so you can safely eat it not only for breakfast or lunch but also for dinner.

Servings: 2

Cook: 20 mins

Ingredients

  • Peking cabbage – 250 g (5 sheets)
  • Cottage cheese – 200 g
  • Cucumber – 1 pc. (150 g)
  • Fresh dill – 15 g
  • Salt – a pinch
  • Ground black pepper – a pinch

Directions

  1. Prepare foods according to the list. The percentage of the fat content of the curd does not really matter, use the one that is at hand. From the indicated amount, I got 5 rather large rolls.
  2. Disassemble the cabbage into leaves, rinse and dry. Cut off the lower white part of the leaves – it is quite tough.
  3. Wash the cucumber, dry and cut into small cubes.
  4. Rinse the dull, dry and chop finely with a knife.
  5. Transfer cottage cheese to a deep bowl.
  6. Add chopped herbs and cucumber, also add salt and ground black pepper.
  7. To stir thoroughly.
  8. Put about 2 tablespoon in the center of each cabbage leaf. spoons of curd filling.
  9. Gently bending the edges, roll the stuffed leaves into rolls (according to the principle of forming stuffed cabbage rolls).
  10. Then put the cabbage rolls with cottage cheese and cucumber on a plate and serve. If desired, the rolls can be supplemented with sour cream, unsweetened yogurt or any other sauce to your taste. This version of a simple snack is quite capable of decorating even a festive table!

Bon Appetit!

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