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Ingredients
Stuffed Cabbage Rolls
- Ingredients
- 1 Green cabbage
- 1 onion
- 4 garlic cloves
- 50 grams dried Tomatoes (in oil)
- 4 Tbsps olive oil
- 100 grams grits (From the health food store)
- 300 milliliters Vegetable broth
- 1 tsp marjoram (dried)
- 2 tsps grated Lemon peel
- ½ tsp ground cilantro
- ½ tsp ground cumin
- 1 pinch cayenne pepper
- salt
- freshly ground peppers
- 1 kilogram Tomatoes
- 1 Tbsp parsley (finely chopped)
- 1 Tbsp Dill (finely chopped)
- 2 Tbsps breadcrumbs
- 50 milliliters white wine
Rinse cabbage and remove outer leaves. Place cabbage in boiling salted water and bring to a boil.
Simmer cabbage and remove outer leaves as they separate until you have about 16 blanched leaves. Drain on paper towel and cut thick ribs flat.
Peel and finely chop onion and 2 cloves of garlic. Chop dried tomatoes into small pieces. Heat 2 tablespoons of oil in a pan and saute onion and garlic for a few minutes, add tomatoes, grits and broth and simmer for about 15 minutes. Season with salt, marjoram, lemon zest, cumin powder, ground coriander, pepper and cayenne pepper.
Blanch tomatoes in hot water, rinse in cold water and peel, halve and remove seeds, dice. Add about 1/3 of tomatoes with herbs and breadcrumbs to grit mixture.
Arrange 2 cabbage leaves together on a flat surface, fill with about 1 tablespoon of grit mixture and roll up. Prepare all rolls in the same manner. Place, seam side down, into a greased casserole pan. Peel remaining garlic and chop finely. Mix with 2 tablespoons of olive oil and remaining diced tomatoes, season to taste and spread over cabbage rolls.
Bake in preheated oven at 200°C (approximately 400°F) for about 1 hour. Add more water to the pan, if needed. If desired, serve with potatoes.
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 8.67 g | (9 %) | ||
| Fat | 15.28 g | (13 %) | ||
| Carbohydrates | 55.02 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.42 g | (38 %) |