in Recipes

Cabbage rolls in tomato sauce

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Ingredients for 4 servings:

  • 1 white cabbage
  • Salt
  • 150 g rice (brown rice)
  • 2 onions
  • 2 carrots
  • 150 g cheese (Emmental)
  • 1 egg(s)
  • pepper
  • 5 tbsp oil
  • 250 ml vegetable stock (or more)
  • 2 ½ tbsp tomato paste (or more)
  • Parsley
  • Caraway seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove the stalk from the cabbage in a wedge shape. Place the cabbage in boiling salted water with caraway seeds and cook until the leaves loosen. Cook the rice, grate the cheese, dice the onions, and grate the carrots. Mix well with the egg, pepper, and salt. Spread the filling on each of the two cabbage leaves (first fill and roll one leaf, then wrap it offset in the second leaf), and wrap with kitchen string. Fry the roulades in hot oil. Dissolve the tomato paste in the vegetable broth to deglaze the roulades. Cook for 40 minutes. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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