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🍽️ Savoy Cabbage Rolls with Rice Filling

444 kcal · 30 min · 4 servings

Ingredients

• 1 medium-sized savoy cabbage
• 1 onion
• 3 carrots
• 1 tbsp butter
• 1 clove of garlic
• 500 ml vegetable broth
• 200 g long-grain rice
• 1 bunch parsley
• 2 eggs
• 40 g grated parmesan
• 2 tbsp rapeseed oil
• 400 g peeled tomatoes (can)
• salt
• pepper

Instructions

1. 1. Peel the onion and the garlic clove and chop them very finely.
2. 2. Wash the carrots, peel them, and grate them coarsely.
3. 3. Heat the butter in a pan.
4. 4. Sauté the garlic and onion until translucent.
5. 5. Add the grated carrots and sauté them briefly.
6. 6. Sprinkle the rice over everything and mix well.
7. 7. Pour in the hot vegetable broth.
8. 8. Bring the mixture to a boil once.
9. 9. Reduce the heat to low, cover the pot, and let the rice cook for 20 minutes.
10. 10. Season the rice filling with salt and pepper.
11. 11. Remove the outer leaves from the savoy cabbage.
12. 12. Cut out the hard core in the center with a sharp knife.
13. 13. Bring a pot of salted water to a boil.
14. 14. Blanch the savoy cabbage in the boiling water for about 8 minutes.
15. 15. Remove the savoy cabbage from the water.
16. 16. Shock it immediately with cold water to stop the cooking process.
17. 17. Let the savoy cabbage drain well.
18. 18. Unfold the savoy cabbage leaves from the outside inwards.
19. 19. Press the leaves apart to lay them flat.
20. 20. Remove the savoy cabbage heart.
21. 21. Cut the savoy cabbage heart into thin strips.
22. 22. Mix the savoy cabbage strips with the cooked eggs and the cheese.
23. 23. Fold the prepared rice filling into the vegetable-egg mixture.
24. 24. Wash the parsley and chop the leaves finely.
25. 25. Stir the chopped parsley into the filling mixture.
26. 26. Fill the rice mixture into the savoy cabbage leaves.
27. 27. Press the leaves firmly around to enclose the filling.
28. 28. Tie the savoy cabbage bundle together with kitchen twine.
29. 29. Heat the oil in a large casserole dish.
30. 30. Fry the savoy cabbage all around in the hot oil.
31. 31. Pour two cups of water into the casserole dish.
32. 32. Cover the casserole dish and let the savoy cabbage simmer on low heat for one hour.
33. 33. Crush the canned tomatoes.
34. 34. Warm the tomatoes in a small pot over low heat.
35. 35. Season the tomato sauce with salt and pepper.
36. 36. Serve the warm sauce together with the savoy cabbage.

Nutrition per serving

• kcal: 444
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 56 g