Cabbage Rolls with Vegetable Stuffing

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Cabbage Rolls with Vegetable Stuffing
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
Ingredients
500 grams day-old Pretzel
200 milliliters milk
8 large Savoy cabbage
salt
200 grams Celery root
1 onion
1 handful parsley
1 tablespoon butter
freshly ground peppers
freshly grated Nutmeg
2 eggs
breadcrumbs (as needed)
vegetable oil (for brushing)
How healthy are the main ingredients?
parsleySavoy cabbagesaltonionNutmegegg

Preparation steps

1.

Cut pretzels into small cubes and place in a large bowl. Bring milk to a boil and pour over pretzels. Let stand for about 20 minutes.

2.

Bring a large pot of salted water to a boil and blanch cabbage leaves for about 5 minutes. Drain, rinse in cold water and drain again. Peel celery root and grate coarsely. Peel onion and chop finely. Rinse parsley, shake dry, pluck off  leaves and chop finely. Heat butter in a pan and saute onion and celery until translucent. Remove from heat, add parsley. Combine mixture with squeezed pretzel. Season with salt, pepper and nutmeg. Beat eggs and add to the mixture, mix well. If necessary, add some breadcrumbs to make malleable mixture. Arrange savoy cabbage leaves on a flat surface and place stuffing onto each leaf. Roll up and tie with a kitchen string or secure with toothpicks.

3.

Pour about 2 cm of water (approximately 3/4 inch) into a large pot, place steamer on top. Brush steamer with oil and arrange cabbage rolls in it, seam sides down. Cook, covered, for 30 minutes. Remove and arrange on plates. Halve and serve.