Description
In my family my husband loves cabbage in any form, and the child does not like them, and to please both of came up in Chinese cabbage leaves to wrap the stuffing, today I have a mushroom, then wrap the stuffed cabbage in chicken skin (which is left from cooking many dishes) and fry, simmer them in tomato sauce. Turned out very tasty and appetizing dish which pleased all my relatives.
Ingredients
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Onion
1 piece
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Carrots
0.5 piece
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Figure
0.25 cup
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Mushrooms
200 g
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Soy sauce
3 Tbsp
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Basil
-
Garlic powder
-
Cabbage Chinese
10 piece
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Skin chicken
10 piece
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Tomato paste
70 g
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Sugar
2 tsp
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Broth
1 cup
Cooking
Fry the finely chopped onion with the carrots.
Add mushrooms, sauté, mix with boiled rice, 2st. L. soy sauce TM "Kikkoman", add Basil and salt to taste.
Boil the Chinese cabbage leaves for 5 minutes and gently beat the white part of the face with a wooden hammer.
On a cabbage leaf put a tablespoon of the mushroom stuffing, roll roll, and the ends neatly tuck in two sides inside.
On chicken skin, sprinkle with salt and garlic powder, put the cabbage and wrap.
Turned tidy envelopes of cabbage in the chicken skin.
Fry the envelopes on both sides until Golden brown.
Make the tomato filling - mix the broth, tomato paste, 1tbsp. L. soy sauce TM "Kikkoman", sugar, Basil and salt to taste. To shift the fried wrappers in a baking pan, top to pour the filling and simmer for 15 minutes under a lid. Put the hot, fragrant cabbage rolls on plates and enjoy!
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