Stuffed Cabbage with Egg Recipe

Name: Stuffed Cabbage with Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 leaves Cabbage; 1 Carrot; 2 Boiled eggs; 450 ml Water; 80 grams Hayashi rice roux blocks; 150 grams Minced pork; 1/4 Onion; 10 grams Panko; 2 tbsp Milk; 1 tbsp Mayonnaise; 1 Salt and pepper; 1/3 tsp Paprika powder

Servings: persons

4 leaves Cabbage
1 Carrot
2 Boiled eggs
450 ml Water
80 grams Hayashi rice roux blocks
150 grams Minced pork
1/4 Onion
10 grams Panko
2 tbsp Milk
1 tbsp Mayonnaise
1 Salt and pepper
1/3 tsp Paprika powder

1
Rinse the cabbage leaves and cut the stems.
2
Wrap them together and microwave for 3 minutes at 600 W until soft.
3
In a bowl, mix the ingredients until sticky.
4
Cut the boiled eggs in half and tuck into the patties.
5
Roll the patties and stems with the cabbage leaves.
6
Put them into the pot roll end side down with the carrots.
7
Add water and bring to a boil, reduce the heat to medium low and boil for 15 min.
8
Skim off the surface scum.
9
Add the roux and simmer for 10 minutes, and you're done.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 leaves Cabbage, 1 Carrot, 2 Boiled eggs, 450 ml Water, and more.

Yes, Stuffed Cabbage with Egg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Cabbage with Egg

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