Kes-Hessun cabbage rylets
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The fresh taste of cabbage is perfect for summer and doesn’t need to be cooked for very long. Delicious cabbage rolls can be made easily, even in a mason jar.
Ingredients for four
1 large ball of cabbage; 2 tbsp butter 2 dl semi-dry white wine 1 tbsp soy
Peel off the outer layer of the cabbage and bring to the boil for three minutes. After that, remove to cold water. When the cabbage is slightly thickened, you can tear off eight of the largest leaves for cooking. A small piece can be chopped into a small piece for the remaining part of the stalk.
Peel and chop the onions and carrot
Peel and chop the onions and carrot. Slice the bacon and place in a pan with the onions and carrot. Add a handful of cabbage to the pan.
As soon as the bacon starts to crisp up, add the soy and vinegar and a glass of water. Bring to the boil and add the rice to the pan. Stir constantly. Season with salt and pepper. When the rice starts to dry, add another glass of water. Continue to heat until the mixture is quite firm. And then it’s time to get going.
Let the cabbage roll out in front of you with the thickest pot in it. Sweden can be bypassed with a knife. Put a couple of spoonfuls of the dressing in the bottom centre of the cabbage leaf. Tie the edges first, then roll the whole cabbage leaf up into a tight roll. Scoop out the seam side down, and do the rest of the folding.
Spread a little butter on a frying pan (or frying pan) and place the cabbage rolls seam side down. Fry for a couple of minutes and then you can already slightly cook them in the pan. Fry until golden brown all over. Then transfer them to the edges of the ant and put the rest of the ingredients for the blanching sauce on the ant. Allow to simmer for a while and then drizzle the cabbage rolls with the sauce for a few minutes.
Remove the cabbage rolls to a serving dish and spoon the sauce over the top.
The cabbage rolls are then placed in a serving dish.
