Ingredients for 4 people:
12 pointed cabbage leaves
2 stalks of lemongrass
Salt
1 slice of toast
400 g ground beef
1 walnut-sized piece of ginger
1 green chili pepper
1 onion
1 egg (M)
pepper
100 g cooked long grain wild rice
3 tbsp chopped coriander
3 tablespoons oil
For the dip:
1 mango
juice of 1 lime
1 pinch of wasabi paste
Coriander for garnish
Preparation:
1. Rinse pointed cabbage leaves. Pour about 1 1/2 l of water into a pot. Cut lemongrass into pieces and beat flat with the back of a knife. Add to water with salt and simmer for 5 minutes. Blanch pointed cabbage leaves in it for 2-3 minutes. Remove pointed cabbage leaves from water with a skimmer and rinse with cold water. Cut leaf veins flat. Drain pointed cabbage leaves on kitchen paper.
2. Soak toast in water. Place ground beef in a bowl. Peel ginger and chop finely. Slit the chili pepper lengthwise, remove the seeds and rinse. Chop chili. Peel onion and finely and dice. Add squeezed toast, ginger, chili, onion and egg to the mince and knead everything. Season with salt and pepper. Add long grain wild rice and coriander and knead everything in. Season again to taste.
3. Spread out pointed cabbage leaves. Divide mince into 12 portions and shape each portion into an oblong shape. Place a mince roll on each pointed cabbage leaf and fold in the sides. Roll up pointed cabbage leaf and pin with wooden sticks. Heat oil in a frying pan and fry the pointed cabbage rolls all around. Bake in preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) approx. 15-20 minutes.
4. Peel the mango and cut the flesh from the fibrous core. Place in a high blender jug. Add lime juice and wasabi and blend with a hand blender. Blend until not quite fine. Serve the pointed cabbage rolls with the dip and garnished with coriander.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
calories: 418
Joule: 1752
Protein: 25,1 g
Fat: 23,6 g
Carbohydrates: 26 g
(FoodCentrale by ddp images)
