Forget boring beef burgers, I just learned a cabbage roll trick from a Chinese master that rewrites the comfort food game!
Gone are the days of soggy leaves and bland filling. This recipe, passed down from generations of seasoned chefs, is bursting with vibrant flavors and textures that will leave your taste buds begging for more. And get this – no meat in sight!
Yes, you read that right. This plant-powered revelation will have even the most dedicated carnivores singing its praises. Think juicy, caramelized onions mingling with fluffy rice, nestled in a tender cabbage cradle, all bathed in a sweet-and-spicy tomato sauce that’s pure alchemy.
I was skeptical at first, but one bite in and I was transported to a bustling street food stall in Shanghai, the air thick with the aroma of fragrant spices. Trust me, this ain’t your grandma’s cabbage roll. So, ditch the ground beef and prep your chopsticks, because we’re about to embark on a flavor adventure that’s one roll away from mind-blowing! Buckle up, foodie friends, this is one vegetarian journey you won’t want to miss.
Ready to ditch the meat and embrace the magic of vegetable-forward cooking? Let’s get rolling!
THE BEST CABBAGE ROLLER I’VE TRIED
Ingredients
Filling:
- Minced beef – 600 g
- Rice – 150 g
- Onion – 250 g
- Parsley
- Salt
- spices to taste
Frying:
- Vegetable oil – 50 ml
- Onion – 250 g Carrots – 250 g
- Garlic – 2-3 cloves
- Tomato paste -2 tbsp
- Salt
- black pepper, each taste
Tomato sauce:
- Vegetable oil – 40 ml
- Tomato paste – 2 tbsp
- Sugar – 1.5 tbsp
- Salt
- black pepper to taste
WATCH VIDEO INSTRUCTION
