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🍽️ Steamed Cabbage Rolls with Rice Filling

210 kcal · 30 min · 4 servings

Ingredients

• 4 cabbage leaves
• 150 g cooked rice
• 1 small red bell pepper
• Green beans (2 tbsp each from jar or can)
• Corn (2 tbsp each from jar or can)
• 2 tbsp lemon juice
• Salt
• Pepper (from the mill)
• 4 tsp tomato paste
• 1 tbsp chopped parsley

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Submerge the cabbage leaves in the boiling salted water for about 2 minutes.
3. 3. Remove the cabbage leaves and rinse them immediately under cold water to cool them down.
4. 4. Let the cabbage leaves drain.
5. 5. Cut the hard stem at the bottom of the cabbage leaf flat if necessary, so that it rolls better.
6. 6. Wash the pepper thoroughly.
7. 7. Remove the stem and seeds from the pepper.
8. 8. Halve the pepper.
9. 9. Clean the pepper halves of all white inner membranes.
10. 10. Cut the flesh of the pepper into small cubes.
11. 11. Lay the prepared cabbage leaves side by side on a work surface.
12. 12. Distribute the rice and the cut vegetables evenly on the cabbage leaves.
13. 13. Season the filling with salt and pepper.
14. 14. Drizzle the filling with a little lemon juice.
15. 15. Fold the sides of the cabbage leaf inward.
16. 16. Roll the cabbage leaves up tightly.
17. 17. Place the finished rolls in a steamer insert.
18. 18. Fill about 2 cm of water into a pot.
19. 19. Bring the water in the pot to a boil.
20. 20. Place the steamer insert with the rolls into the pot.
21. 21. Steam the rolls for about 10 minutes with a lid on.
22. 22. Mix the tomato paste with 2 tablespoons of water in a small bowl.
23. 23. Bring the tomato paste mixture to a boil in a pot.
24. 24. Stir the chopped parsley into the boiling sauce.
25. 25. Season the sauce finally with salt and pepper to taste.
26. 26. Brush the steamed cabbage rolls with some of the tomato sauce when plating them on the plates.

Nutrition per serving

• kcal: 210
• Protein: 6 g · Fett/Fat: 3 g · Carbs: 40 g