Spicy stuffed pointed cabbage rolls
easy
90 mins
90 mins
Ingredients
- 2 big heads pointed cabbage
- 7-10 Tbsp salt, black pepper
- 3 TABLESPOONS Almond kernels with skin
- 3-4 tablespoons (40 g) Raisins
- 2 Onions
- 1-2 Garlic cloves
- 400 g mixed mince
- 1 Egg (Gr. M)
- 2-3 TABLESPOONS Breadcrumbs
- 1 TEASPOON ground cinnamon
- 4 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 5 TABLESPOONS Whipped cream
- 7-10 Tbsp Cayenne pepper
- 150 g Rice (e.g. basmati)
- 50 g vermicelli
- 2 TABLESPOONS butter/margarine
- 20 wooden skewers
Directions
- 1
Clean and wash the pointed cabbage and remove approx. 20 large leaves (braise the rest of the cabbage). Cook the leaves in portions in boiling salted water for 1-2 minutes. Quench, drain. Cut out thick leaf veins
- 2
Chop the almonds. Wash the raisins and pat dry. Peel and finely chop onions and garlic. Knead minced meat, egg, breadcrumbs, almonds, raisins and half each of onions and garlic. Season with salt, pepper and possibly 1/2 tsp. cinnamon
- 3
Put approx. 1 tbsp. of chopped mass on each pointed cabbage leaf. Whip the sides over the filling, roll up the leaf firmly. Fix with skewers
- 4
Heat the oil in a casserole. Brown the rolls all around. Remove. Sauté the rest of the onions and garlic in the frying fat. Sweat tomato paste in it. Add tomatoes and chop. Bring to the boil. Stir in cream
- 5
Season the sauce with salt, cayenne pepper and possibly 1/2 tsp. cinnamon. Add the rolls to the sauce. Cover and stew for about 15 minutes
- 6
Cover the rice and cook in 300 ml salted water for 15-20 minutes. Cook pasta in boiling salted water for about 3 minutes. Drain. Fry noodles in hot fat until crispy. Mix with the rice. Arrange everything on plates
Nutrition Facts
670 kcal
59 g
31 g
34 g
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