Filter
Reset
Sort ByRelevance
MessappyMarkland
Chinesole rolls with fish and coconut
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the stalk from the cabbages and loosen the leaves. Rinse and lay them flat on each other. Put a cloth over it and weigh it with a plank to get the leaves nicely flat.
-
Meanwhile, make the filling: fruit the curry paste on a low setting for 1 minute and pour in the coconut milk. Let it boil down.
-
Stir in the fish and leave to cook in a low setting in about 10 minutes. Allow to cool and scoop the spring onions.
-
Preheat the oven to 220 ° C. Place 8 large cabbage leaves next to each other and spread the sauce over it. Place 8 slightly smaller leaves and sprinkle with a little salt. Roll them together firmly and put them together in an oven dish.
-
Pour a few tablespoons of water over the rolls and cover with aluminum foil. Steam the rolls in the oven for about 20 minutes.
-
Tasty with (wild) rice.
-
45 minMain dishfrozen leaf spinach cut into part cubes, onion, traditional olive oil, fresh cream cheese, grated mature cheese, French mustard, fresh cod fillet, mashed potato mix for casserole,Creamy fish dish -
40 minMain dishcrumbly potato, breakfast bacon, pine nuts, garlic, butter, warm milk, watercress, iceberg lettuce,stew with watercress, iceberg lettuce, bacon and pine nuts -
25 minMain dishonion, butter, Quorn pieces, flour, herbal broth, finesse for cooking, pie pots, green vegetable mix steam vegetable,patties with vegetarian ragout -
185 minMain dishonion, garlic, traditional olive oil, beef rag, caraway seed, mild paprika, chicken broth tablet, boiling water, sticking potato, green pepper, Tasty vine tomato, basmati rice, Broccoli, lemon,goulash with rice and broccoli
Nutrition
250Calories
Sodium0% DV0g
Fat17% DV11g
Protein60% DV30g
Carbs2% DV5g
Fiber0% DV0g
Loved it