Summary

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

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Instructions

1. 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.
2. 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.
3. Then put in the oven for 30 minutes at 200 ° C and sprinkle the roulades with cheese for the last 10 minutes.
4. Goes well with mashed potatoes and salad!