Materials

Onion half tomato 1 cabbage 6 slices of rice 1 cup of corn kernels moderate bacon moderate egg 1 garlic moderate salt 1 tbsp black pepper moderate sugar a little broth 450cc water 100cc

Methods:

1

First, the rice rinsed and soaked for 15 minutes, cabbage rinsed blanched and chilled for 5 minutes and drained, bacon / tomatoes / Dice the onion

2

Prepare a large bowl, mix the rice, corn kernels, bacon, egg and seasoning together and set aside

3

Put the ingredients in step 2 into the cabbage leaves, roll up the cabbage leaves, and then seal the ends with flour paste or dipped in cornstarch

4

Rolled up

5

Rolled up

Should be ready. >5

Prepare a frying pan, pour in a little oil, minced garlic, diced onion into the pan and sauté, then add diced tomatoes and sauté

6

Rolled cabbage rolls neatly, and then pour in the broth and water

7

Guarded, smothered and cooked for 15 minutes until the rice is cooked through and flavored, then turn off the heat and smothered for 5 minutes, the tasty tomato stewed cabbage rolls can be easily served. You can easily serve it on the table!

How to make tomato cabbage rolls?

Boil half a pot of boiling water, and when the water boils, put the cabbage into the water to blanch a little ~ and then put the cabbage out into the cool water to cool.

Cut the tomatoes into small pieces and set aside. Beat the eggs in a bowl to make an egg wash, make sure it is well beaten, then add a little water to it.

Take out a frying pan and put a small amount of oil in it, let the oil cover the pan evenly, pour the beaten eggs into the pan and make an egg crust.

Put the egg skins aside to let them cool, then cut them into slightly thicker shreds and set them aside.

Peel and shred the carrots and sauté them in the pan for about 1 minute, making sure to heat the oil in a hot pan, then remove from the pan and set aside.

Put the water and chopped tomatoes in the wok and bring the water to a boil over high heat. Squeeze the tomatoes with a spatula to release the juice, then reduce the heat to low, cover the pan and simmer.

While the tomato juice is simmering, julienne the carrots as well as the cucumber and set aside.

Take out the cooled cabbage leaves, then put the prepared shredded carrots, cucumber, and egg yolks into 1/2 of the stalks of the cabbage leaves, and roll the cabbage leaves into rolls. Once rolled, cut in half down the center and skewer with a toothpick to prevent it from falling apart.

When the tomato oil is simmering, add the cabbage rolls to the pot, add a little more water to the pot, and let the tomato juice cover 1/2 of the rolls. cover the pot with a lid, and simmer over low heat for 5 to 10 minutes. After the juice can be out of the pot to enjoy it ~

Finally, you can add a little cilantro in the plate, both as a garnish, but also to enhance the flavor a little.