AuthorBiteSizedA tasty and cheesy galunggong and repolyo rolls!
In a pot, bring water and salt to a boil then reduce heat to a simmer. Add cabbage with stalk removed and simmer until leaves become slightly tender about 6 minutes. Separate leaves and place them in ice water. Set aside.
In a bowl, combine galunggong flakes, bread crumbs, and beaten eggs until well combined. Add ginger, garlic, onions, carrots, potatoes, and patis until evenly distributed. Season with salt and pepper.
Place filling on top of two lettuce leaves and roll tightly. Secure by knotting a spring onion stalk.
In a pan, melt butter and stir in flour until a roux form. Cook for a few minutes. Whisk in chicken broth and add bay leaves. Bring to a boil with continuous stirring until slightly thickened. Reduce heat and stir in cheese until completely melted.
Place cabbage rolls in sauce and simmer on low heat until cabbage leaves become tender. Serve hot and enjoy!
Ingredients
Directions
In a pot, bring water and salt to a boil then reduce heat to a simmer. Add cabbage with stalk removed and simmer until leaves become slightly tender about 6 minutes. Separate leaves and place them in ice water. Set aside.
In a bowl, combine galunggong flakes, bread crumbs, and beaten eggs until well combined. Add ginger, garlic, onions, carrots, potatoes, and patis until evenly distributed. Season with salt and pepper.
Place filling on top of two lettuce leaves and roll tightly. Secure by knotting a spring onion stalk.
In a pan, melt butter and stir in flour until a roux form. Cook for a few minutes. Whisk in chicken broth and add bay leaves. Bring to a boil with continuous stirring until slightly thickened. Reduce heat and stir in cheese until completely melted.
Place cabbage rolls in sauce and simmer on low heat until cabbage leaves become tender. Serve hot and enjoy!
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