Stuffed Chinese Cabbage
by Editorial Staff
A juicy and light savory snack for vegetable lovers. Stuffing Chinese cabbage with spicy cottage cheese with pickled cucumbers and corn.
Cook: 40 mins
Ingredients
- Peking cabbage (small size) – 1 head of cabbage
- Curd cheese – 100 g
- Pickled cucumbers – 1-3 pcs. (depending on size)
- Canned corn – 2 tbsp
- Fresh dill – 3 branches
- Garlic – 1 clove
Directions
- To prevent the leaves of Chinese cabbage from breaking, you can send the head of cabbage to the microwave for 10 seconds at 800 watts. The cabbage will soften. Just don’t cook it! Focus on the technical characteristics of your microwave.
- Cut a large pickled cucumber into small cubes. (If the cucumbers are small, you will need 3 pieces.)
- Add canned corn.
- Add finely chopped dill.
- Squeeze the garlic through a press.
- Add curd cheese.
- Mix everything gently.
- Gently peel back the leaves from the head of Chinese cabbage.
- Spread the cooked filling on the cabbage leaves.
- Press the cabbage leaves together, forming the head again.
- Wrap the stuffed Peking cabbage with curd cheese, cucumbers and corn in plastic wrap and refrigerate for 2-3 hours.
- Then cut the stuffed cabbage into slices and serve the cold vegetable snack to the table.
Bon Appetit!
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