Cabbage Roulades with Vegetable Filling

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Cabbage Roulades with Vegetable Filling
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 d. 50 min.
Ready in

Ingredients

for
4
For the cabbage roulades
20 blanched White cabbage
salt
1 red Bell pepper
1 bunch scallions
2 red chile peppers
1 piece fresh ginger
3 tablespoons Corn oil
2 tablespoons sugar
4 tablespoons Rice vinegar
100 grams Bacon
For the tomatoes
700 grams Beefsteak tomato
1 onion
1 garlic
50 milliliters white wine
50 milliliters Vegetable broth
salt
peppers
2 tablespoons olive oil
1 generous pinch sugar
How healthy are the main ingredients?
sugargingerolive oilsugarsaltonion

Preparation steps

1.

For the cabbage roulades, rinse peppers, cut in half, remove seeds and ribs and cut into fine strips. Rinse and trim 4 cabbage leaves and cut into strips. Rinse and trim scallions and cut into small pieces. Spread open the other cabbage leaves, cover with vegetable strips, fold in sides, roll up firmly and place in a bowl. Rinse chile and cut into rings. Peel ginger and cut into sticks. Simmer chile and ginger in 125 ml (approximately 1/2 cup) of water along with oil, sugar, salt and vinegar. Pour over the cabbage roulades and marinate for two days.

2.

Cut the bacon into thin slices. Fry the bacon in a pan until crispy and brown and set aside.

3.

For the tomatoes, blanch the tomatoes and remove the skin. Cut the flesh into 1 cm (approximately 1/2 inch) cubes. Peel onion and garlic, and finely chop both. Sauté onions and garlic in olive oil until soft, add tomatoes and cook briefly. Season with salt, pepper, and sugar. Pour in the broth wine and simmer until the tomatoes become soft. Remove from heat and let cool to lukewarm. To serve, arrange the cabbage rolls on the lukewarm tomatoes and garnish with the bacon.