Light savoy cabbage roulades

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the savoy cabbage, remove the 12 outer leaves and wash. Blanch in 2 portions in boiling water for about 2 minutes. Remove with a skimmer and drain well. Clean, wash and finely dice the carrots.

2. 2

   Put 75 g rice into boiling salted water, bring to the boil and let it swell at low heat for about 20 minutes. Add 3/4 of the carrots 5 minutes before the end of cooking time. Drain, quench and allow to cool.

3. 3

   Table linen: Södahl

4. 4

   Place one meatball on each of the savoy cabbage leaves, wrap them up to form a roulade and tie them together with kitchen twine. Heat 1 tablespoon of oil in a frying pan, lightly fry the roulades in it while turning.

5. 5

   Deglaze with stock, bring to the boil. Cover and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. In the meantime, wash the remaining cabbage, cut into quarters and cut out the stalk.

6. 6

   Cut the cabbage into fine strips. Finely dice 1 onion. Peel garlic and chop finely. Heat 1 tablespoon of oil in a saucepan, add onion and garlic, fry briefly. Add tomato paste, sweat it and deglaze with tomatoes, bring to the boil.

7. 7

   Season to taste with salt, pepper, paprika and sugar. Add the tomato sauce to the roulades in the roaster about 15 minutes before the end of the frying time and finish frying without the lid. Put 150 g rice into boiling salted water, bring to the boil and let it swell for 20 minutes at low heat.

8. 8

   10 minutes before the end of the cooking time add the remaining cabbage and 5 minutes before the end of the cooking time add the remaining carrots. Drain the rice and let it drain. Serve roulades with tomato sauce on a plate.

9. 9

   Add vegetable rice extra.

Nutrition Facts

KCAL
570 kcal

CARBS
54 g

FATS
22 g

PROTEINS
36 g