Stuffed savoy cabbage roulades

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Rinse porcini briefly and soak in 1/4 litre of lukewarm water for approx. 30 minutes, drain and collect the soaking water. Boil up 1 package of chunky tomatoes and broth. Cook rice and porcini for about 20 minutes at low heat. Season with salt, pepper and paprika. Remove 8 savoy cabbage leaves from the head, wash, cut leaf ribs flat and blanch leaves in boiling salted water for about 2 minutes.

2. 2

   Spread on 2 leaves each for a roulade rice mixture. Roll up leaves and wrap them with kitchen string. Heat oil in a casserole and fry roulades all around. Cut the remaining cabbage leaves finely and put them into the pot. Deglaze with mushroom soaking water and 1/8 litre water. Add the rest of the tomatoes and braise for 40 minutes. Remove the roulades. Puree the savoy cabbage leaves in the stock with the cutting stick of the hand mixer. Season to taste with salt, pepper and paprika.

3. 3

   Deglaze with mushroom soaking water and 1/8 litre water. Add the rest of the tomatoes and braise for 40 minutes. Remove the roulades. Puree the savoy cabbage leaves in the stock with the cutting stick of the hand mixer. Season to taste with salt, pepper and paprika. Arrange roulades with sauce on plates and garnish with tomato wedges and parsley

Nutrition Facts

KCAL
200 kcal

CARBS
28 g

FATS
6 g

PROTEINS
8 g