Braised vegetable parcels

 

Braised vegetable parcels
191 kcal

(0)

Difficulty:easy
Preparation:20 min
Ready in:40 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
191
10%
Protein
6 g
12%
Fat
7 g
9%
Added Sugar
0 g
0%
Carbohydrates
28 g
11%
Roughage
6 g
-
Saturates
4 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Cabbage approx. 1 kg
salt
1small onions finely chopped
2 tablespoonschopped parsley
2stale Bread roll
1 cupvegetable stock
2 tablespoonsbutter
freshly ground peppers
1 tablespoonchopped Marjoram leaf
1 tablespoontomato puree
1 teaspoonchopped Rosemary leaves

Directions

1 Remove the outer leaves of the cabbage and cut out the stalk. Carefully take off the individual leaves.
2 Blanch in salted water for 3-4 minutes, then drain, refresh in cold water and drain well. Spread out the larger leaves on kitchen paper. Squeeze out the smaller ones and chop finely.
3 Soak the bread rolls in water and squeeze out. Heat 1 tbsp butter in a frying pan and sweat the onion, parsley and chopped cabbage. Season with salt and pepper and add the marjoram. Mix in the bread.
4 Place some of the mixture on each of the large cabbage leaves and roll up. Heat the rest of the butter and gently fry the cabbage roulades for 10 minutes.
5 Add the tomato puree, rosemary and stock, cover and braise for 10 minutes. Serve with grated Gruyère cheese.
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