Vegetarian Cabbage Roulade
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g brown rice
- 500 ml water
- salt and pepper
- 1 head white cabbage (approx. kg)
- Caraway seed
- oil
- 2 medium onion (s)
- 300 g mixed veetables (e.. carrots, courettes, peppers)
- thyme
- 3 clove (s) garlic, crushed
- 3 egg (s)
- 15 g parmesan, rated
- 3 tablespoon flour
- 500 g tomato (s), passed
- 1 vegetable stock cube
- basil
- 1 tablespoon sugar
- 125 ml cream
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil with the water and 1 teaspoon salt and let it swell over a low heat.
- Wash the cabbage, remove the outer leaves and cut out the stalk. Put in a large saucepan (whole), cover with water, add salt and caraway seeds and cook the cabbage until soft.
- Heat 3 tablespoons of oil in a pan and roast one chopped onion until golden brown. Cut the vegetables into fine strips or grate them, add them and roast them with them. Season with salt, pepper, thyme and garlic. Add the cooked rice to the vegetables and mix everything well, then allow to cool. Beat 3 eggs in the cooled rice-vegetable mixture, stir in the parmesan and flour and season the mixture to taste. Lift the cooked white cabbage out of the water and let it drain. Let cool down a little and carefully peel off the leaves. Spread the filling on the individual cabbage leaves and roll the leaves over to make roulades. Place in a suitable shape (e.g. Roman pot with lid or roasting pan). Salt and pepper the individual layers.
- For the tomato sauce, chop the second onion and roast in 2 tablespoons of oil until golden brown. Deglaze with the tomatoes. Add the garlic, stock cube, salt, pepper, basil and sugar, bring to the boil and season to taste. Pour the sauce over the roulades. Finally pour the cream over it. Put on the lid.
- Cook the cabbage rolls in the oven at 180 ° C for about 1 hour.
- Boiled potatoes go well as a side dish.
- The entire dish has an energy content of approx. 2260 kcal, with 8 servings per serving 283 kcal (12 g fat), with 6 servings 377 kcal (17 g fat) per serving.
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