Vegetarian rolls of Chinese cabbage filled with goat cheese and mushrooms in a creamy paprika sauce.
Heat the oven to 200 degrees. Bring a large pot of water to a boil. Add the leaves of the Chinese cabbage and blanch for 1 minute in the boiling water. Then rinse with cold water and pat dry. Fry the mushroom slices in a pan and then drain. Add them to the goat cheese with a pinch of pepper, salt and thyme. Roughly chop or crumble the walnuts. Add ¾ to the goat cheese mixture.
Spoon a heaping tablespoon of the mixture onto a cabbage leaf and fold in the sides and continue rolling up. Repeat with the rest of the leaves and filling. Drain the grilled peppers and cut into chunks. Place in a saucepan with the water and bring to a gentle boil. Then puree with the immersion blender and stir in the cooking cream. Pour the sauce into a baking dish and place the rolls in it and crumble the rest of the walnuts over it. Place in the oven for another 12 minutes.
Source: Leukerecepten by leukerecepten-nl.
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