- Large leaves of Chinese cabbage - 4 pieces
- Brown rice boiled - 1 glass
- Ginger (piece 5 cm) - 1 Piece
- Garlic - 2 Teeth
- Leeks - 1 Piece
- Thyme - 1 teaspoon
- Salt and pepper - - To taste
- Egg - 1 piece
- Broth - 2 Cups
- Olive oil - 1 st. a spoon
Cabbage leaves are immersed in boiling water, cook for 3 minutes, then take it out of the pan and coat it with iced water. Finely chop the onions, ginger and garlic. Fry onion, garlic, ginger, thyme in oil until the smell of garlic appears (2-3 minutes), then add rice, salt and pepper, fry another 1-2 minutes and remove from heat. In the resulting forcemeat, break the egg, mix it well. Spread the leaves of cabbage, put minced meat in the center. We wrap it. We put the cabbage rolls in a roasting dish, pour in broth. If desired, to give the dish a more oriental hue, add soy sauce, mirin sauce or sake to the broth. Cover the form with foil and bake for 30-35 minutes at 190 degrees. We serve hot. Bon Appetit!
Servings: 4