Vegetarian Kohlrouladen with tomato rice

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel 1 onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat 20 g fat in a pot, fry onions and garlic in it. Add tomato paste and rice, sauté briefly and deglaze with 250 ml tomato juice and 250 ml stock. Add some salt and pepper, bring to the boil, cover and let it swell at low heat for about 25 minutes. Stir in between. Bring a large pot of water to the boil.

2. 2

   Clean the cabbage, cut out the stalk and place the cabbage in the boiling water for a few minutes. Peel the outer, soft leaves and put them in cold water. Put the cabbage into the boiling water again and again until 16 leaves have come off. Drain the leaves and cut the leaf veins flat. Place leaves on a clean kitchen towel. Stir the grated Gouda into the finished rice and let it cool down a bit. In the meantime cut the remaining cabbage into strips. Peel the remaining onion and chop finely. Heat 20 g fat in a pot, brown the onion and add the cabbage. Also braise briefly, season with salt and pepper and pour on 250 ml broth and tomato juice each. Bring to the boil, cover and stew for about 20 minutes. Place a well-heaped tablespoon of tomato rice on each cabbage leaf. Whip the sides of the leaves over the rice and roll up from the end of the stalk.

3. 3

   Peel the remaining onion and chop finely. Heat 20 g fat in a pot, brown the onion and add the cabbage. Also braise briefly, season with salt and pepper and pour on 250 ml broth and tomato juice each. Bring to the boil, cover and stew for about 20 minutes. Place a well-heaped tablespoon of tomato rice on each cabbage leaf. Whip the sides of the leaves over the rice and roll up from the end of the stalk. Pin them with wooden skewers. Heat the remaining fat in a frying pan and fry the roulades vigorously all around. Season with salt and pepper and deglaze with remaining stock and tomato juice. Cover and braise over medium heat for about 20 minutes. Remove the finished roulades from the braising stock and add the braised cabbage to the sauce. Season with salt and pepper and place on a deep dish. Arrange the roulades on top and serve garnished with parsley

4. 4

   Pin them with wooden skewers. Heat the remaining fat in a frying pan and fry the roulades vigorously all around. Season with salt and pepper and deglaze with remaining stock and tomato juice. Cover and braise over medium heat for about 20 minutes. Remove the finished roulades from the braising stock and add the braised cabbage to the sauce. Season with salt and pepper and place on a deep dish. Arrange the roulades on top and serve garnished with parsley

Nutrition Facts

KCAL
510 kcal

CARBS
58 g

FATS
23 g

PROTEINS
17 g