Vegetarian Savoy Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Head savoy cabbage (approx. kg)
- 3 onion (s)
- 1 tablespoon margarine
- 125 g rice, (lon rain rice)
- 1 tablespoon vegetable stock, instant
- 125 g cheese, rated (Gouda)
- Cherry tomato
- 1 cup cream
- Salt and pepper, pepper, paprika, curry
- Paprika powder
- Curry powder
- 50 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the savoy cabbage and pre-cook in plenty of salted water for about 5 minutes. Cut the onions into small cubes and fry them in the margarine. Add the rice and let it soak in just under 1/2 l of water with the instant stock for 25 minutes (pay attention to the label). Then mix the grated Gouda cheese into the cooked rice.
- Now place two cabbage leaves on top of each other and fill with a little rice mixture, place a cherry tomato in the middle, wrap the leaves around the filling and tie with kitchen twine. Fry all over for 5 minutes in a little margarine. Then put the roulades in a baking dish, season the cream with the spices and pour in.
- Then put in the oven for 30 minutes at 200 ° C and sprinkle the roulades with cheese for the last 10 minutes.
- Goes well with mashed potatoes and salad!
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