Cabbage-leaves Berinti

Materials
  • cabbage, 40 g (~5 leaves)
  • vegetable oil, 10 g (1 Tablespoon)
  • soy protein powder. Soak with lukewarm water for 20 minutes. Pour water. 50 g (2 / 3 cup)
  • onions, chopped 80 g (1 seed)
  • garlic 10 g (2 pips)
  • Turmeric powder, 3 g (½  teaspoon)
  • rice 70 g (½  cup)
  • Wood ear mushrooms, soaked and sliced small 6 g (2 pcs)
  • bran 30 g (2 Tablespoons)
  • green leafy vegetables such as spinach, mustard greens, etc. 50 g (½  cup)
  • green beans, cut into small pieces 15 g (2 Tablespoons)
  • carrots, shredded 10 g (1 Tablespoon)
  • tomato paste 40 g (4 Tablespoons)
  • sugar 3 g (½  teaspoon)
  • black pepper
  • cheese, mozzarella or Cheddar cheese, shredded 30 g (1 oz)
  • water 200 ml ( 80% of 1 cup)
  • margarine (to grease the  tray)  

Ingredients for sauce
  • vegetable oil  5 g (½ tablespoons)
  • red onion, cut into small pieces 50 g (5 pieces)
  • tomato paste 30 g (½  cup)
  • bay leaves (2 leaves)
  • water (100 ml (~½  cup)

Method:
sauce
1. Heat the oil and then sauté onions until golden.
2. Put the other ingredients and simmer 5 minutes. Set aside.

the core
1. Put all the cabbage leaves one by one in boiling water until soft. Drain. Make sure the leaf is not torn.
2. Heat oil in a wok. Sauté onion and crushed garlic . Add water, vegetable proteins and turmeric powder. Allow 15 minutes. Remove from heat.
3. Put all ingredients except the cheese and margarine. Mix until well blended.
4. Place a cabbage leaf with the flat. Add 3 Tablespoons core mixture and roll. Repeat these steps for all the cabbage leaves.
5. Put all the cabbage rolls on a greased baking tray has a kitchen with margarine.
6. Pour sauce over rolls prepared cabbage leaves.
7. Cover and bake at 180ºC/350 F temperature for 35 minutes.
8. Open and sprinkle with mozzarella cheese and bake again for 50-10 minutes.
9. Serve as a main dish with toasted bread, naan, chapatti, and tape or a choice of vegetables.

Vegetable selection may be changed..

Comments