Savoy cabbage packet with tomato sauce
easy
50 mins
50 mins
Ingredients
- 1 head savoy cabbage or 8 large savoy leaves
- 7-10 Tbsp Salt
- 2 Onions
- 8 Stem(s) Thyme
- 600 g Poultry minced meat
- 4 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Milk
- 1 egg (size M)
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Pepper
- 1 TABLESPOON Olive oil
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Flour
- 1 package (500 g) chunky tomatoes
- 200 ml Vegetable broth
- 1 pinch Sugar
- 7-10 Tbsp dried oregano
- 200 g Basmati rice
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean the savoy cabbage, cut 8 outer leaves from the head and wash thoroughly. Use the remaining head for other purposes. Cut the panicle flat. Blanch in boiling salt water. Remove the leaves and rinse in cold water
- 2
Peel and finely dice the onions. Wash the thyme, shake dry and pluck the leaves from the stems. Knead minced meat, half onion cubes, thyme, breadcrumbs, milk and egg. Season with paprika, salt and pepper. Divide the minced meat mixture between the savoy cabbage leaves. Tie the savoy cabbage leaves with kitchen twine into small bags
- 3
Heat oil in a wide pot or a roasting pan and sauté the remaining onion cubes briefly. Add tomato paste, stir and dust with flour. Add the chopped tomatoes and stock. Bring to the boil and simmer for about 5 minutes while stirring. Season to taste with sugar, salt, pepper and oregano
- 4
Cook the savoy cabbage in the tomato sauce in a closed pot for about 20 minutes. In the meantime prepare the rice in boiling salted water according to the instructions on the packet. Arrange rice, sauce and parcels on plates
Nutrition Facts
490 kcal
59 g
8 g
46 g
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