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🍽️ Cabbage Roulades with Tomato Rice

685 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the pointed cabbage leaves and shake them dry.
  3. 3. Blanch the leaves for 2 to 3 minutes in boiling salted water.
  4. 4. Remove the leaves from the water and rinse them with cold water.
  5. 5. Drain the leaves on a kitchen towel.
  6. 6. Soak the bread roll in lukewarm milk.
  7. 7. Peel the shallot and garlic and chop them finely.
  8. 8. Melt 20 grams of butter in a hot pan.
  9. 9. Sauté the onion-garlic mixture for 1 to 2 minutes until translucent.
  10. 10. Squeeze out the bread roll and mix it with the minced meat, the egg, and the onion mixture.
  11. 11. Season the meat mixture with salt, pepper, and cumin.
  12. 12. Place two cabbage leaves slightly overlapping side by side.
  13. 13. Place some of the minced meat mixture on the leaves.
  14. 14. Fold in the opposite sides of the leaves by about 1 centimeter.
  15. 15. Roll the leaves with the meat into a roulade.
  16. 16. Tie the roulade firmly with kitchen twine.
  17. 17. Melt ghee in a hot casserole dish.
  18. 18. Peel the remaining shallot and dice it finely.
  19. 19. Sauté the shallot in hot butter until translucent.
  20. 20. Add the rice and sauté it briefly.
  21. 21. Pour in the tomatoes and the remaining broth.
  22. 22. Cook the rice on medium heat for 20 to 25 minutes until done.
  23. 23. Season the rice with salt and pepper and adjust to taste.
  24. 24. Spread the finished rice in a baking dish.
  25. 25. Place the roulades on top of the rice.
  26. 26. Remove the kitchen twine from the roulades.
  27. 27. Serve the roulades with the tomato rice.

Nutrition per serving