White cabbage rolls with tomato rice

Name: White cabbage rolls with tomato rice
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 3 TABLESPOONS butter/margarine; 300 g Risotto Rice; 7-10 Tbsp a good 800 ml tomato juice; 7-10 Tbsp a good 550 ml vegetable broth; 1 (approx. 1.5 kg) White cabbage; 7-10 Tbsp salt, white pepper; 7-10 Tbsp parsley, wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Garlic cloves
3 TABLESPOONS butter/margarine
300 g Risotto Rice
7-10 Tbsp a good 800 ml tomato juice
7-10 Tbsp a good 550 ml vegetable broth
1 (approx. 1.5 kg) White cabbage
7-10 Tbsp salt, white pepper
7-10 Tbsp parsley, wooden skewers

Directions

1
Peel and chop the onions and garlic. Fry garlic and 1 onion in 1 tbsp. hot fat. Fry the rice. Pour in 300 ml juice and broth. Bring to the boil, cover and allow to swell over low heat for about 20 minutes. Stir more often
2
Clean the cabbage, cut out the stalk in a wedge shape. Cook cabbage in plenty of boiling salted water for 4-5 minutes. Drain. Remove the outer leaves. Repeat until 16-24 leaves have come off. Cut leaf veins flat
3
Grate cheese and stir into the rice. One each. EL rice in the middle of 1-2 cabbage leaves. Whip sides over it, roll up tightly and pin
4
Cut the rest of the cabbage into strips. Heat 2 tablespoons of fat in a large saucepan. Brown the rolls and take them out. Brown the rest of the onion and cabbage. Deglaze with 1/4 l stock and 1/2 l juice, bring to the boil, season. Put the rolls on top. Stew for about 25 minutes.
5
Season the braised cabbage with salt and pepper. Arrange everything on a large plate, garnish with parsley if necessary