Cabbage rolls Tun

1. Stage

If you decide to use dry beans, soak them overnight in cold water.

2. Stage

Soak the rice in cold water beforehand (for 5 hours or more). Drain, rinse, and set out on a paper towel to dry. Add 1 teaspoon of salt to the rice and stir.

3. Stage

Beans (both soaked overnight and canned from a can) need to be washed and ground with 1 tsp. salt.

4. Stage

Finely chop the pork.

5. Stage

Finely chop the shallots.

6. Stage

Stir the pork with the onion and fish sauce, a little salt and pepper.

7. Stage

Carefully remove the leaves from the cabbage (I had enough stuffing for 12 leaves). According to the recipe, the cabbage does not need to be pre-cooked, so the leaves are not very convenient to remove, they tend to tear. To make it easier, you can trim them at the base, around the core. However, to reassure: even if the leaves get a little torn, they will still have all the stuffing - I proved it myself :-). The main thing is to wrap them tightly in rolls.

8. Stage

We put the stuffing: put some rice evenly on the cabbage leaf, then beans, then meat, then beans again and finish with rice.

9. Stage

Then the only thing that can cause difficulty in this recipe: you need to wrap the cabbage with the stuffing in a roll and tie with food floss.

10. Stage

Some leaves will be easier to roll up into an envelope.

11. Stage

Put all the rolls tightly into a saucepan, pour water over them, bring to a boil and cook for 25 minutes. If you are using regular rice, 20 minutes is enough. A little more salt 5-10 minutes before the end of cooking (be careful and be sure to taste the water before you add the salt, because we added enough salt to the filling).

12. Stage

After cooking, pour out the water and put a weight on top of the rolls for 10 minutes, thereby allowing the excess water to drain. The dish is ready! Bon appetit!