Chinese cabbage rolls

STEP BY STEP

Let's make something delicious.

1. 01

   Remove the outer leaves from the Chinese cabbage and set aside 8 good, large leaves for the rolls. Briefly blanch these in boiling water and cut out the tough ribs. Briefly blanch a further 200 g Chinese cabbage leaves in the boiling water, then remove, drain and finely chop.

2. 02

   Peel and finely chop the onion. Combine the minced pork, onion and parsley with the egg in a bowl. Season with salt, pepper, sweet paprika and marjoram. Finally, work in the chopped Chinese cabbage.

3. 03

   Halve the hard-boiled eggs lengthways. Lay the Chinese cabbage leaves side by side on the work surface. Divide the meat mixture into about 8 equal portions and wrap each portion around 1/2 egg. Place on the cabbage leaves and roll up. Pour the oil into an ovenproof dish and place the rolls in it.

4. 04

   Halve the peppers and remove the stalks, seeds and white membranes. Finely dice the flesh and scatter it around the rolls. Pour in the stock and cook in a preheated oven at 175 °C conventional (155 °C fan) for approx. 20–25 minutes. Baste frequently with the stock and, if needed, cover with foil halfway through the cooking time.