Savoy cabbage rolls au gratin in tomato sauce

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Carefully remove 12-16 leaves from the cabbage. Cut thick ribs of leaves flat. Blanch the leaves in boiling salted water for about 4 minutes, remove them and let them drip off on kitchen paper. For the sauce, peel 1 onion and cut into cubes. Heat the oil and fry the onion until transparent.

2. 2

   Stir in 1 tbsp. tomato paste. Dust with flour. Add tomatoes and chop with a spatula. Bring to the boil and season to taste with salt, pepper and sugar. Mix rice, peas and 2 tbsp. tomato paste. Spread the rice mixture on the savoy cabbage leaves and roll up into 12-16 roulades. Put sauce and roulades in a greased ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, cut the bacon into strips and fry until crispy in a pan without fat. Peel the remaining onion and cut into cubes.

3. 3

   tomato paste. Spread the rice mixture on the savoy cabbage leaves and roll up into 12-16 roulades. Put sauce and roulades in a greased ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, cut the bacon into strips and fry until crispy in a pan without fat. Peel the remaining onion and cut into cubes. Add diced onion to bacon and fry until translucent. Spread the bacon on the finished roulades

4. 4

   Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
56 g

FATS
13 g

PROTEINS
16 g