Per serving (136g)
Calories 175, Fat 6g, Saturates 1g, Carbohydrate 14.3g, Sugars 2.7g, Fibre 7.3g, Protein 17.7g, Salt 0.7g
Bring a large pan of water to the boil. Remove the larger outer leaves of the cabbage, keeping them whole.
Blanch the cabbage leaves for 1 minute. Drain and refresh with cold water. Set aside.
In a bowl, combine the Sunflower Mince with the garlic, ginger, soy sauce, Chinese five spice, bamboo shoots, water chestnuts and peanuts. Finely shred a handful of the leftover raw cabbage, add to the mixture and stir.
Lightly fry the mix in a pan for 2 -3 minutes, before allowing to cool for a moment.
Fill the cabbage leaves with the mixture and fold the edges over to form small parcels, securing them with a cocktail stick – for larger leaves you made need to make a small cut in the stem when wrapping.
Transfer the rolls to a steamer and steam for 4 minutes.
Sprinkle over the fresh coriander and serve.
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