Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Sprinkle with parsley.