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🍽️ Cabbage rolls stuffed with rice

233 kcal · 30 min · 4 servings

Ingredients

• 8 large savoy cabbage leaves
• salt
• 40 g sorrel or arugula (1 handful)
• 20 g flat-leaf parsley (1 bunch)
• 20 g chervil (1 bunch)
• 300 g cooked basmati brown rice
• pepper
• 100 ml vegetable broth
• 150 g crème fraîche

Instructions

1. 1. Wash the savoy cabbage leaves thoroughly.
2. 2. Blanch the leaves for about 3 minutes in boiling salted water.
3. 3. Shock the leaves immediately in ice water to stop the cooking process.
4. 4. Pat the leaves completely dry with kitchen paper.
5. 5. Wash the herbs and shake them dry.
6. 6. Finely chop the herb leaves.
7. 7. Mix the rice with the sorrel.
8. 8. Season the rice mixture with salt and pepper.
9. 9. Place two savoy cabbage leaves slightly overlapping on the work surface.
10. 10. Distribute the rice mixture evenly over the leaves.
11. 11. Fold the leaves over the filling.
12. 12. Tie the rolls securely with kitchen twine.
13. 13. Place the rolls in a wide pot.
14. 14. Pour the broth over the rolls.
15. 15. Cover the pot and warm the rolls over low heat for about 10 minutes.
16. 16. Lift the rolls out of the pot and keep them warm.
17. 17. Add the remaining herbs and crème fraîche to the pot with the broth.
18. 18. Bring the sauce to a boil.
19. 19. Puree the sauce finely in a blender.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Divide the sauce among four deep plates.
22. 22. Place the rolls on top of the sauce.

Nutrition per serving

• kcal: 233
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 26 g