Cabbage Rolls in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 white cabbage
- salt
- 150 g rice (whole rain rice)
- 2 onions)
- 2 carrot (s)
- 150 g cheese (Emmentaler)
- 1 egg (s)
- pepper
- 5 tablespoon oil
- 250 ml vegetable stock (or more)
- 2 ½ tablespoon tomato paste (or more)
- parsley
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the cabbage in a wedge shape. Place the head of cabbage in boiling salted water with caraway seeds and cook until the leaves come off.
- Boil rice, grate cheese, dice onions, grate carrots. Mix well with egg, pepper and salt. Spread the filling on each of 2 cabbage leaves (first fill and roll one leaf, then fold in the second leaf in an offset manner), wrap with kitchen twine.
- Fry the roulades in hot oil. Dissolve the tomato paste in the vegetable stock so that the roulades can be deglazed. Cook for 40 minutes.
- Sprinkle with parsley.
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