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!