Easy recipes useful stuffed Chinese cabbage

Recently in Russia they did not even suspect the existence of Peking cabbage. Initially, the vegetable was grown in China, then it was cultivated in Japan and Korea.

Chinese cabbage or Chinese cabbage is the name for the cruciferous vegetable of the Cruciferous family, which is mainly grown as an annual. Ripe Peking cabbage forms an oblong cylindrical head, at the base the leaves have a white vein, the leaves form a loose socket.

In the spring, people start to lose weight en masse by the summer, but most of them start to feel sick from dry buckwheat without salt and oil already on the third day. Do not despair, because eating tasty, satisfying and low-calorie is possible. Your salvation will be stuffed Peking cabbage.

What can I do?

So what can be added to the bikin? Here everything is limited only by your imagination.

Ingredients:

• Cottage cheese + greens (dill is an excellent option).
• Vegetable stuffing (bell pepper, carrot, corn).
• Cheese filling (hard varieties are especially suitable).
• Mince and vegetables.

Whatever filling you choose, you can be sure that stuffed Peking cabbage is almost impossible to spoil.

Calorie dishes

Not more than 200 kcal, but it all depends on the filling. Peking cabbage contains only 16 kcal!

Recipes with photos

With curd cheese and dill

Ingredients:

• Cheese cheese packaging.
• A sprig of dill.
• A clove of garlic.
• Head of Peking
• A pair of boiled eggs.

Option 1

1. In a bowl, mix the curd cheese, finely chopped dill, rub a garlic clove.
2. Pekeku disassemble into individual leaves, rinse them under running water.
3. Smear a filling selected from 2 options in a thick layer, then collect the leaves back into the heading.
4. Wrap with cling film and put it in the fridge. It is desirable for the night.
5. In the morning get peking, cut and enjoy the unusual taste and a minimum of calories!

It is necessary to keep stuffed cabbage in the refrigerator. This will give the dish an extraordinary taste and refinement.

Option 2

1. On a fine grater, rub 2 boiled eggs, mix with cottage cheese and a sprig of dill.
2. Mix thoroughly. If necessary, mash with a fork.
3. Spread the filling evenly over each sheet of peking.
4. Gather back to head.
5. Cut and serve portions.

With meat

If you are a fan of something more satisfying, then the meat filling will be to your taste!

Ingredients:

• A pound of minced meat.
• 2 onions.
• 1 carrot.
• 70 grams of green peas.

Method 1

1. A couple of onions, finely chopped and send to the pan with 500 grams of minced meat.
2. Add salt and pepper to taste.
3. Add one grated carrot and green canned peas.
4. Apply a thick layer of peking paper.
5. Collect them in a head, put on a greased form with olive oil and bake for 20 minutes at a temperature of 180-200 degrees.

Instead of canned peas, you can take canned corn. This ingredient does not spoil the dish.

Method 2

• 400 grams of minced meat.
• 1 large onion.
• 2 large tomatoes.
• 1 carrot.

Cooking:

1. Fry minced and finely chopped onion in olive oil.
2. Add grated carrots, after 3-5 minutes - tomatoes.
3. The resulting mixture, put on carefully washed under running running sheets of peking.
4. Fold back into the head and wrap in foil.
5. Send in the oven for 20 minutes at 200 degrees.

With bell pepper

If you are a fan of crunching, this recipe will be an amazing discovery for you.

View 1

1. Finely crumble 1 Bulgarian pepper, a couple of small tomatoes, 3 sprigs of green onions, salt, pepper and add spices to taste.
2. Mix with 70 grams of canned corn and 1 fresh chopped cucumber.
3. Use mayonnaise as a dressing.
4. Put the stuffing on the cabbage sheets, collect them in the head, cut into pieces.

Mayonnaise is better to choose not very fat, then the dish will be tender and pleasant to taste.

View 2

With cottage cheese

Another very good version of the filling - cottage cheese.

Method 1

Ingredients:

• A pound of cottage cheese.
• A couple of green twigs.
• 1 clove garlic.
• Sour cream.

Cooking:

1. Put 500 grams of cottage cheese in a bowl and crush with a fork.
2. Crumble 1-2 sprigs of dill or other herbs to taste.
3. Add 1 clove of garlic and mix thoroughly.
4. Spread the stuffing on each piece of peking, then collect the heading.
5. Hold them tightly and wrap tightly with cling film.
6. After a couple of hours you can cut.

Sheets of Beijing cabbage should be spread very carefully so that they do not break.

Method 2

1. Mix half a kilo of cottage cheese with sour cream, add 1 clove of garlic and spices to taste.
2. Disassemble the Beijing cabbage into individual leaves and rinse them under running water.
3. Thickly spread the filling on each leaf, then collect the head back.
4. Wrap with cling film and refrigerate for 5-6 hours.
5. Cut and serve portions.

Cheese



The perfect recipe for lovers of salty.

Version 1

Ingredients:

• 70 grams of corn.
• 8 olives.
• 2 tablespoons of olive oil.
• 200 grams of cheese.

Olives can be used instead of olives. It is better to choose spicy olives, it will give a spicy dish.

Cooking:

1. Cheese must be cut into small cubes, add canned corn, 8 pieces of olives, salt and pepper to taste, use olive oil as a dressing.
2. After you distribute the filling and pick out the head, put the dish in the fridge overnight.

Version 2

1. Feta cheese (200 grams) finely chopped, mixed with one carrot fried in olive oil, add half a can of corn and a handful of olives.
2. Distribute the resulting mixture evenly on each Beijing cabbage leaf thoroughly rinsed under running water.
3. After collecting everything in the heading, press the sheets together and cut them.

How to file?

Meet, as they say, on clothes. Before the guests try the dish, they will appreciate how you served it..

1. It is one thing when the dish is on the table in disposable tableware, and try to prove that it is really tasty, and quite another when the presentation is tasteful, the plates are in the same style, not catchy and do not distract attention from the snack itself.
2. It is better to serve the dish in portions, already cut. It will look original if you put each separate piece not on a bare plate, but on a whole piece of Peking cabbage.
3. Remember that in the event that the appetizer should be hot, then you need to serve it hot. Not warm, and certainly not cold, otherwise, whatever the feed, the impressions of the dish will not be the best.

The recipes from Peking cabbage are mostly fairly simple, do not require complex products and almost no effort, absolutely any hostess can handle them. However, this simplicity does not in any way affect the taste of dishes, which, by the way, are simply delicious. To beat the guests on the spot choose a stuffed bake!

Watch the video: Chinese Stuffed Cabbage Rolls Recipe 白菜卷 (April 2024).