Savoy cabbage roulades with tomato sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put 100 g rice in 200 ml boiling salted water. Cover and cook over a mild heat for about 20 minutes. Peel, wash and finely dice carrots. After about 15 minutes add 3/4 of the carrots to the rice and cook. Cooling

2. 2

   Clean the cabbage, remove the stalk in a wedge shape. Remove about 12 outer leaves, wash. Blanch in boiling salt water for about 3 minutes. Quench and dab dry. Cut thick leaf veins flat. Finely chop about 250 g of the remaining cabbage (use the rest for other purposes)

3. 3

   Lay 2 savoy cabbage leaves overlapping on top of each other. Peel and chop the onions. Knead minced onions, egg, half onions, mustard, salt, pepper and carrot rice. Form 6 meatballs and lay them on the cabbage leaves. Turn the pages over, roll them up and tie them up

4. 4

   Heat the oil in a large frying pan. Fry the roulades in it. Brown the rest of the onions and tomato paste. Add approx. 200 ml water, tomatoes and stock, season. Bring to the boil, cover and stew for 30-40 minutes

5. 5

   Put 150 g rice in about 300 ml boiling salted water. Cover and cook for about 20 minutes. After 10 minutes add carrots and cabbage. Serve everything

Nutrition Facts

KCAL
440 kcal

CARBS
56 g

FATS
10 g

PROTEINS
29 g