Summary

Ingredients

• 150 g rice (wild rice mixture)
• salt
• 2 onion (s), diced
• 3 tablespoon olive oil
• 1 tablespoon rosemary, chopped
• 1 can tomato (s)
• 1 pinch (s) sugar
• 1 clove (s) garlic, pressed
• 1 pinch (s) cayenne pepper
• 8 leaves savoy cabbage
• 300 g carrot (s), cut into short sticks
• 50 g hazelnuts, rouhly chopped
• Yeast - flakes

Print Recipe Pin Recipe

Instructions

1. Bring the wild rice mixture to the boil in 1/2 l salted water, cover and let it soak for 45 minutes over low heat. Dump off any excess water.
2. Fry the onion cubes in 1 tablespoon oil together with the rosemary until translucent. Roughly cut the tomatoes and add them with the juice. Simmer until thick over medium heat without a lid for about 20 minutes. Season to taste with salt, sugar, garlic and cayenne pepper.
3. Cut the middle ribs of the savoy cabbage leaves flat, blanch the leaves in boiling salted water for about 3 minutes, rinse in cold water and drain in a sieve.
4. Brush an ovenproof dish with 1/2 tablespoon oil. Preheat the oven to 200 ° C.
5. Gently fry the carrots in the remaining oil, season with salt and sugar. Mix in the hazelnuts and the drained rice. Spread the filling on the cabbage leaves. Fold the leaves together and place them in the mold. Spread the tomato sauce spoon by spoon on top and sprinkle everything with yeast flakes.
6. Bake on the 2nd shelf from the bottom for 10-15 minutes (if necessary, let it rest in the oven for a while, then the leaves will be a little softer).