Chinese-style cabbage rolls with ginger and chili

Ingredients

• 1 white cabbage
• Salt
• 1 red bell pepper
• 1 small carrot
• 5 spring onions
• 2 red chilies
• 1 piece fresh ginger (about 4 cm)
• 3 Tbsp plant oil
• 2 tbsp sugar
• 4 tbsp Rice vinegar

Instructions

1. 1.

   Remove the outermost cabbage leaves. Cut the core into a wedge shape. Bring a large pot of salted water to boil, add the cabbage and cook for about 8 minutes. Then transfer to a colander, rinse under cold water, and drain. Separate 20 cabbage leaves.

2. 2.

   Wash, trim, deseed, and slice the bell pepper into fine strips. Peel and slice the carrot into fine strips. Wash, trim, and slice the spring onions into strips as well. Cut 4 cabbage leaves into strips. Spread the remaining cabbage leaves on a work surface.

3. 3.

   Wrap the vegetable strips, fold in the sides, and roll tightly. For the sauce, wash the chilies and cut them into rings. Peel and slice the ginger into sticks. Combine both in a pot with 100 ml water, oil, sugar, salt, and vinegar; bring to a boil.

4. 4.

   Place the cabbage rolls in a bowl, pour the sauce over them, and marinate for about 2 days.