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@maaz_adil3: @ود عـــــادل🇸🇩 العذاب علي قاسي ❤️ #ودالجاك #حمودي_ود_الجاك #باسل_هولندي #CapCut #سودانيز_تيك_توك_مشاهير_السودان #حفلة_عجمان_الامارات

ود عـــــادل🇸🇩
ود عـــــادل🇸🇩
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Saturday 10 August 2024 02:25:24 GMT
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Freestyle Cabbage Rolls 🥬(Japanese inspired) Here’s a simple and healthy-ish recipe for ya’ll! Quick to prepare and extremely satisfying! This is a healthier alternative to dumplings 🥟 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: 𝗪𝗿𝗮𝗽𝗽𝗲𝗿: - Napa cabbage (Chinese cabbage) 𝗙𝗶𝗹𝗹𝗶𝗻𝗴: - 1/2 kg ground meat of choice (I used 1/2 beef and pork but you can use chicken) - 1 onion, finely minced - 1 carrot, finely minced - 1/2 red cabbage (or normal cabbage), fine diced - 4 cloves garlic, grated - 9 shiitake mushrooms, finely minced - 1 egg - 4 tbsp soy sauce - 2 tbsp sesame oil - Salt and pepper to taste - 1 crabstick per roll 𝗦𝗮𝘂𝗰𝗲: - Tomato sauce - 1 onion - 6 cloves garlic (optional) - 1 tsp chili flakes - Olive oil - Salt and pepper to taste - 1 knob Butter 𝗚𝗮𝗿𝗻𝗶𝘀𝗵: - Parsley/Sour cream 𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦: - Start of by mixing all ingredients listed under the filling. Mix well to combine and set aside. - Chop of thicker end of the cabbage to separate the leaves and boil for around 1 min to soften them. Drain, let cool and set aside. - To make the sauce, saute onions, chili flakes and garlic with olive oil until slightly caramelized. Add in crushed tomatoes and simmer for around 20mins. Season to taste with hondashi powder/salt and pepper. - Roll the filling in your cabbage leaves adding 1 crabstick per roll and making sure to tuck in the ends so the filling doesn’t spill out. - In a hot pan, Sear the cabbage rolls in olive oil and butter. Pour over the tomato sauce and let simmer for 20-25 mins until meat is cooked and leaves are #cabbagerollsv#cabbageo#japanesefoode#foodasmr #FoodTok#cabbagerollsage #japanesefood #foodasmr #foodtok #asmrcooking
Freestyle Cabbage Rolls 🥬(Japanese inspired) Here’s a simple and healthy-ish recipe for ya’ll! Quick to prepare and extremely satisfying! This is a healthier alternative to dumplings 🥟 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: 𝗪𝗿𝗮𝗽𝗽𝗲𝗿: - Napa cabbage (Chinese cabbage) 𝗙𝗶𝗹𝗹𝗶𝗻𝗴: - 1/2 kg ground meat of choice (I used 1/2 beef and pork but you can use chicken) - 1 onion, finely minced - 1 carrot, finely minced - 1/2 red cabbage (or normal cabbage), fine diced - 4 cloves garlic, grated - 9 shiitake mushrooms, finely minced - 1 egg - 4 tbsp soy sauce - 2 tbsp sesame oil - Salt and pepper to taste - 1 crabstick per roll 𝗦𝗮𝘂𝗰𝗲: - Tomato sauce - 1 onion - 6 cloves garlic (optional) - 1 tsp chili flakes - Olive oil - Salt and pepper to taste - 1 knob Butter 𝗚𝗮𝗿𝗻𝗶𝘀𝗵: - Parsley/Sour cream 𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦: - Start of by mixing all ingredients listed under the filling. Mix well to combine and set aside. - Chop of thicker end of the cabbage to separate the leaves and boil for around 1 min to soften them. Drain, let cool and set aside. - To make the sauce, saute onions, chili flakes and garlic with olive oil until slightly caramelized. Add in crushed tomatoes and simmer for around 20mins. Season to taste with hondashi powder/salt and pepper. - Roll the filling in your cabbage leaves adding 1 crabstick per roll and making sure to tuck in the ends so the filling doesn’t spill out. - In a hot pan, Sear the cabbage rolls in olive oil and butter. Pour over the tomato sauce and let simmer for 20-25 mins until meat is cooked and leaves are #cabbagerollsv#cabbageo#japanesefoode#foodasmr #FoodTok#cabbagerollsage #japanesefood #foodasmr #foodtok #asmrcooking

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