Delicious meal of Chines cabbage filled with spiced meat and topped with bacon and a crunchy cheese crust
Prep Time 5mins
Cook Time 15mins
Author Tom Gerrets
250grmushroomsdiced in tiny cubes
2sweet bell peppersdiced in tiny cubes
50grflat leaf parsleyfinely chopped
2tbspras el hanout spices
18strips of streaky bacon
Preheat oven to 180°C and bring a pan with water and some salt to a boil.
Bake the minced meat in a frying pan with some butter and stir in the ras el hanout spices.
Take a second frying pan and glaze the mushrooms with the bellpepper until they are soft.
Peel the leaves of the Chinese cabbage and cook them in the salted water for 1-2 minutes. Then let the leaves briefly drain.
Take a big bowl and mix the minced meat and bellpepper/mushroommix with 2 tbsp of parsley and the cream cheese.
Put a big spoon of the meatmix on a leave of cabbage and roll it up like a wrap. Keep the wrap together with a strip of streaky bacon and also put a strip of bacon lengthwise on the cabbageroll (like a cross that is). Put the roll in an ovendish and repeat this until you finish the minced meat mix.
Pour a generous amount of grated cheese on the cabbagerolls and then put the oven dish in the oven fora bout ten minutes. To give the rolls a nice and crispy cheesecrust you turn the oven to grillmode for the last five minutes.