Savoy cabbage roulade with kimchi and tofu

50 min
- Preparation 30 min
- Cooking 20 min

Recipe for Fusiontec Mineral Pressure Cooker

Ingredients

4 People

8 Large savoy cabbage leaves
400 g Tofu
1 bunch Spring onions
100 g Bean sprouts
250 g Kimchi
100 g Snow peas
Salt
2 tbsp. Brown sugar
1 tbsp. Gochugaru (alternatively chili flakes)
300 ml Vegetable stock
4 tbsp. Soy sauce
Toasted sesame oil

Preparation

Step 1

Blanch the savoy cabbage leaves, rinse and pat dry. Cut the thick stalk flat.

Large savoy cabbage leaves

Step 2

Pat the tofu dry, then cut into rectangular slices (size depends on the leaves).

g Tofu

Step 3

Clean the kimchi, snow peas and spring onions and cut to the length of the tofu.

bunch Spring onions

g Kimchi

Step 4

Heat the sesame oil in a pan, briefly fry the garlic and ginger and add the bean sprouts in the pan. Season with chilli flakes and soy sauce.

Step 5

To fill the roulade, fill a blanched savoy cabbage leaf layer by layer. Fold in the sides and roll up tightly. If necessary, secure with toothpicks or kitchen string.

Large savoy cabbage leaves

Step 6

In the pressure cooker, mix the vegetable stock, soy sauce, brown sugar, sesame oil and the remaining spring onions and kimchi. Add the roulades side by side, the stock should cover half of the roulades. Close the lid and wait for the pressure to build up over a medium heat. As soon as the pressure is reached, reduce the heat and cook the roulades at low pressure for 8 minutes.

tbsp. Brown sugar

ml Vegetable stock

tbsp. Soy sauce

Toasted sesame oil

Step 7

After the time has elapsed, either allow the pressure to release naturally (approx. 10 minutes) or use the quick pressure release if the roulades are to be served immediately. Remove the roulades and keep warm. Strain the stock in the pressure cooker. Sieve with a little cornflour mixed with water if a thicker sauce is required.

Step 8

Arrange the roulades on plates, drizzle with sauce and garnish with fresh bean sprouts and sesame oil if desired.