Give your rice cooker a new lease on life with a fresh and healthy dish.
1 head cabbage
100 grams ground meat
1 package mapo eggplant sauce
50 grams corn
80 grams rice (washed and immersed in water for 20 minutes)
80 grams shredded cheese
200 milliliters water
2 stalks chives, chopped
Make a deep cut around the stem so that you create a hole about the size of your fist. Discard the stem. Put the uncooked rice inside.
Combine the ground meat, mapo eggplant sauce and corn and mix. Transfer mixture inside the cabbage.
Place the entire head of cabbage inside your rice cooker. Add water around the cabbage. Turn rice cooker on and cook until done.
Top with chopped chives and shredded cheese. Close rice cooker and heat until cheese is melted.
Transfer to a plate and serve with black pepper.