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🍽️ Cabbage Rolls and Stuffed Peppers

603 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the carrots and grate them finely.
  2. 2. Heat 2 tablespoons of oil in a pot.
  3. 3. Sauté the rice in the hot oil until translucent.
  4. 4. Pour in the milk and season with salt and pepper.
  5. 5. Bring the mixture to a boil.
  6. 6. Add the grated carrots.
  7. 7. Cook the rice covered on low heat for about 20 minutes until creamy.
  8. 8. Let the rice mixture cool down.
  9. 9. Separate 8 nice outer leaves from the cabbage.
  10. 10. Flatten the thick veins of the cabbage leaves by cutting them.
  11. 11. Blanch the cabbage leaves for about 2 minutes in boiling salted water.
  12. 12. Shock the leaves in cold water and set them aside.
  13. 13. Quarter the remaining cabbage lengthwise.
  14. 14. Remove the core and finely chop the cabbage flesh.
  15. 15. Mix the cooled rice with the minced meat.
  16. 16. Add the finely chopped cabbage and tomato paste to the rice-meat mixture.
  17. 17. Season the filling with salt and pepper.
  18. 18. Knead in the egg and as many breadcrumbs as needed until a moldable dough forms.
  19. 19. Wash the bell peppers.
  20. 20. Cut out the stem with the seeds.
  21. 21. Remove the white membranes inside the pepper.
  22. 22. Distribute the rice-meat mixture onto the cabbage leaves and into the peppers.
  23. 23. Fold in the sides of the cabbage leaves and roll them up tightly.
  24. 24. Tie the rolls securely with kitchen twine if necessary.
  25. 25. Heat the remaining oil in a casserole dish.
  26. 26. Fry the rolls on all sides.
  27. 27. Pour in the broth and drizzle the rolls with syrup.
  28. 28. Add the stuffed bell peppers.

Nutrition per serving