Chinese Cabbage Wraps with Vegetable Filling

Ingredients

• • Chinese cabbage leaves: 10
  • Hot water: Enough to blanch the cabbage leaves
  • Potatoes: 250 g (about 2 medium-sized potatoes)

• • Water: Enough to boil the potatoes
  • Mushrooms: 50 g (sliced)
  • Onion: 60 g (finely chopped)

• • Bell pepper: 30 g (chopped)
  • Cooking oil: 1 tablespoon
  • Black pepper: 1/5 teaspoon

• Salt: 1/5 teaspoon
• Garlic powder: 1/5 teaspoon

Directions

1. 1. Prepare the Cabbage Leaves:
      • Remove 10 large leaves from the Chinese cabbage.
      • Blanch the leaves in hot water for 2-3 minutes until softened. Set aside to cool.

1. 1. Cook the Potatoes:
      • Peel and dice the potatoes.
      • Boil in water for 15 minutes or until tender. Drain and mash lightly.

1. 1. Prepare the Filling:
      • • Heat 1 tablespoon of cooking oil in a skillet over medium heat.
        • Sauté the chopped onion for 2 minutes.
        • Add the mushrooms, bell pepper, black pepper, salt, and garlic powder.

       

      • Cook for 7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
   2. Assemble the Wraps:
      • • Lay a softened cabbage leaf flat.

       

      • Place a spoonful of the filling mixture on one end of the leaf.
      • Roll the leaf tightly to form a wrap, tucking in the sides as you roll.

1. Optional Step (Fry or Bake):
   • For extra flavor, you can lightly fry the wraps in a skillet or bake them in a preheated oven at 180°C (350°F) for 10-15 minutes.
2. Serve:
   • • Arrange the cabbage wraps on a platter and serve warm.

    

Serving Suggestions

• • Serve with a dipping sauce like soy sauce or a light garlic yogurt sauce.

• Pair with a side of steamed rice or noodles for a complete meal.

Cooking Tips

• • Use fresh cabbage leaves for easier handling and better flavor.

• Add herbs like parsley or dill to the filling for extra freshness.
• Adjust the seasoning to taste, or add chili flakes for a spicy kick.

Nutritional Benefits

• Cabbage: High in fiber, vitamins C and K, and antioxidants.
• Potatoes: A good source of potassium and carbohydrates.
• Mushrooms: Provide protein, B vitamins, and selenium.