Ingredients
- Chinese cabbage — 500 g
- Beans — 350 g
- Mushrooms — 350 g
- Carrot — 150 g
- Onion — 100 g
- Extra virgin olive oil — 10 g
- Salt
- Ground Black Pepper
Method
- Separate the leaves of Beijing cabbage and pour boiling water for 5 minutes.
- Soak the beans for a day, then boil until half cooked.
- Cut the mushrooms, grate the carrots, finely chop the onion.
- Stew vegetables with a little olive oil and spices.
- Mix beans and stewed vegetables.
- Wrap in cabbage leaves and cook in your favorite way. I steamed it in the slow cooker for 20 minutes.
- Bon appetit!
Calories & macros
- Energy
- 51.4 kcal in 100 grams
- Protein
- 3.9
- Fat
- 0.8
- Carbohydrate
- 7.3
