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🍽️ Cabbage Rolls

517 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 2 onions
• 2 garlic cloves
• 50 g raisins
• 1 tbsp seed oil
• 30 g pine nuts
• 30 g pistachios
• 50 g walnuts (coarsely chopped)
• 0.5 tsp coriander (ground)
• 1 small white cabbage (cut into strips)
• 3 tbsp butter
• 2 red bell peppers
• 1 tsp butter
• 250 ml broth (instant)
• 200 g whipping cream
• 2 tbsp chive rings

Instructions

1. 1. Rinse the rice under running water until the water runs clear.
2. 2. Let the rice drain well in a sieve.
3. 3. Place the rice in a pot with 500 milliliters of lightly salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to the lowest setting.
6. 6. Let the rice swell for about 20 minutes until all the liquid is absorbed.
7. 7. Peel the onions and garlic cloves.
8. 8. Dice the onions into small cubes.
9. 9. Finely chop the garlic.
10. 10. Heat one tablespoon of oil in a pan.
11. 11. Sauté the onion cubes and garlic in the oil.
12. 12. Add the raisins and sauté them briefly.
13. 13. Add the cooked rice to the onion mixture.
14. 14. Add the pine nuts.
15. 15. Add the pistachios.
16. 16. Add the chopped walnuts.
17. 17. Stir everything well until mixed.
18. 18. Season the filling with salt.
19. 19. Season the filling with coriander.
20. 20. Let the filling cool down slightly.
21. 21. Remove 15 large cabbage leaves from the head.
22. 22. Bring a pot of salted water to a boil.
23. 23. Place the cabbage leaves in the boiling water for about 3 minutes (blanching).
24. 24. Drain the leaves.
25. 25. Place the leaves immediately into a bowl of ice-cold water.
26. 26. Let the leaves drain.
27. 27. Lay the leaves side by side on the work surface.
28. 28. Trim the thick central ribs of the leaves flat.
29. 29. Distribute the rice filling onto the leaves.
30. 30. Fold the sides of the leaves toward the center.
31. 31. Roll the leaves up tightly.
32. 32. Secure the rolls with toothpicks.
33. 33. Heat butter in a pan.
34. 34. Fry the cabbage rolls in batches in the hot butter.
35. 35. Brown them briefly on all sides until golden brown.
36. 36. Butter a shallow baking dish.
37. 37. Place the browned rolls seam-side down in the dish.
38. 38. Wash the peppers.
39. 39. Remove the stem and seeds from the peppers.
40. 40. Cut the peppers lengthwise.
41. 41. Cut the peppers crosswise into strips.
42. 42. Heat butter in a saucepan.
43. 43. Sauté the pepper strips in the hot butter.
44. 44. Pour in the broth.
45. 45. Pour in the cream.
46. 46. Let the sauce thicken slightly over high heat.
47. 47. Season the sauce with salt.
48. 48. Pour the sauce over the rolls in the dish.
49. 49. Cover the dish with aluminum foil.
50. 50. Preheat the oven to 200 degrees (Gas Level 3).
51. 51. Place the dish on the second rack from the bottom.
52. 52. Braise the rolls for about 20 minutes.
53. 53. Remove the aluminum foil.
54. 54. Let the cabbage rolls cook for another 15 minutes.
55. 55. Remove the finished cabbage rolls from the dish.
56. 56. Arrange the rolls on plates.
57. 57. Drizzle the rolls with some sauce.
58. 58. Sprinkle the rolls with chives.
59. 59. Serve the cabbage rolls.

Nutrition per serving

• kcal: 517
• Protein: 10 g · Fett/Fat: 31 g · Carbs: 49 g