8 wide ! expanded china cabbage leaves<\/p>\n\n\n\n
500 g hokkaido pumpkin<\/p>\n\n\n\n
2 cups of cooked brown or white rice<\/p>\n\n\n\n
1 small can of red beans<\/p>\n\n\n\n
5 cm ginger<\/p>\n\n\n\n
1\/2 bunch chive<\/p>\n\n\n\n
2 SS roasted sesam seeds<\/p>\n\n\n\n
juice from 1 lime<\/p>\n\n\n\n
4 SS walnuts<\/p>\n\n\n\n
1\/2 TS sambal olek<\/p>\n\n\n\n
2 SS soy sauce shoyu<\/p>\n\n\n\n
salt<\/p>\n\n\n\n
olive oil<\/p>\n\n\n\n
kitchen thread<\/p>\n\n\n\n
Preparation<\/strong><\/p>\n\n\n\n Wash the china cabbage leaves, dry them with a cloth and put them into a big flat bowl. Salt them slightly and let them take effect for at least 20 minutes. So they\u00b4ll be rollable easily later on. Rasp the pumpkin. Let the beans drip of and smash them with a fork. Then mix them up with the cooked rice and the pumpkin rasps. Grind the ginger finely, chop the chives and give them together with the walnuts roughly chopped, the sesam, sambal olek, soy sauce and the lime juice to the rice-pumpkin mix. Stir it all well and season with salt. Now put the filling onto the cabbage leaves, fold the sides into the middle and roll them completely up. Fix it with the kitchen thread and pour a bit of olive oil over it. Put the rolled cabbage wraps in a steam pot and with a closed lid steaming for 15 minutes.<\/p>\n\n\n\n
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