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Ebolabunny
Chinesole rolls with minced meat
Rolls of Chinese cabbage stuffed with half-to-half minced meat with 5-herb powder, mashed potatoes and katjang pedis.
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Ingredients
Directions
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Bring a pot of water with salt to the boil. Remove 4 leaves per person from the Chinese cabbage, cut out the hard grain and cook the leaves for 1 min.
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Rinse under cold running water. Drain in a colander.
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In the meantime, heat the oil in a stir-frying pan with the 5-herb powder in 6 minutes.
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Add the frozen wok vegetable and stir fry 5 minutes on high heat.
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In the meantime, prepare the mashed potatoes according to the instructions on the packaging.
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Cut the coriander roughly and scoop through the puree. Put the cabbage leaves next to each other, spread the chopped-vegetable mixture over it and roll up.
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Sprinkle with the katjang pedis. Serve with the puree.
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Nutrition
490Calories
Sodium25% DV609mg
Fat45% DV29g
Protein38% DV19g
Carbs10% DV30g
Fiber28% DV7g
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