Cabbage Mushroom Rolls

Ingredients

• 200 g rice
• Salt
• 12 cabbage leaves
• 200 g mushrooms
• 1 bunch spring onions
• 5 tomatoes
• 200 g sprouts
• 3 tbsp sherry
• 4 tbsp soy sauce
• Pepper (freshly ground)
• cooking twine
• 300 ml Vegetable broth

Instructions

1. 1.

   Cook the rice according to package instructions in salted water, drain and let it cool. Set aside and keep warm.

2. 2.

   Clean and wash the cabbage leaves. Blanch them in salted water for about 1 minute, shock in cold water and drain. Slice the central vein of each cooled leaf flat. Clean and brush the mushrooms, then dice them. Trim and rinse the spring onions, slice thinly into rings. Wash the tomatoes, score crosswise, blanch in boiling water, peel, halve, seed and finely dice. Rinse the sprouts with cold water and drain.

3. 3.

   Combine the vegetables with the sprouts and cooked rice. Season everything with sherry, soy sauce and freshly ground pepper to taste. Lay out the cabbage leaves. Spread the rice mixture onto each leaf, smooth it slightly, then roll into small parcels, tucking in the sides gently. Secure each parcel with cooking twine.

4. 4.

   Bring the vegetable broth to a boil in a wok. Cover the parcels and simmer over low heat for about 30 minutes until cooked through.

5. 5.

   Remove the steamed cabbage mushroom parcels, carefully untie the twine. Serve the parcels with a sweet‑spicy chili sauce.