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Steamed cabbage rolls with peanut sauce

(Serves four)

INGREDIENTS

400g cabbage (small)

10g black fungus

60g carrots, shredded

60g french beans, cut into small pieces

2 tsp canola oil

1 tbs garlic, chopped

1 tbs onion, chopped

1/4 tsp salt and pepper, to taste

1 tbs sambal goreng paste

GRATED PEANUT SAUCE

2 tsp shallots, chopped

100g grated peanuts

1 tsp garlic, chopped

1 tbs sweet soya sauce

1/4 tsp salt and pepper, to taste

METHOD

Wash the whole cabbage and place it in boiling water for about five minutes. Remove and drain.

In a pan, sautee the black fungus, carrot and french beans with canola oil, sambal goreng paste, garlic, onions, salt and pepper.

Stir-fry for five minutes and then put aside.

Peel a leaf from the boiled cabbage, add a spoonful of the sauteed vegetables in the center of the leaf and roll it up.

Repeat the process until all the cabbage leaves have been used up.

Steam for about five to 10 minutes or until done.

To prepare the peanut sauce, mix the shallots, grated peanuts and garlic. Blend well.

In a pan, saute the mixture. Add salt and pepper to taste. Add the sweet soya sauce as well.

Pour the freshly made peanut sauce over the cabbage rolls and serve warm.

NUTRITIONAL INFORMATION

(per serving)

Energy: 267kcal

Protein: 11.8g

Total fat: 13.8g

Saturated fat: 1.71g

Cholesterol: 0.9mg

Carbohydrate: 26g

Dietary fibre: 6.03g

Sodium: 539mg


TIPS

Opt for steaming whenever you can, as it is a healthy and low-fat cooking method that brings out the flavours of fresh ingredients.

 
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