John Myers
Contents
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Ingredients
- 1 Pc. White cabbage
- 750 g Minced meat
- 1 Pc. Onion
- 350 g Rice
- 1 pinch Salt
- 1 pinch Pepper
- Oil
- 1 Pc. Egg
- 175 ml Broth
- 2 tbsp Tomato paste
- 100 ml Cream
- 1 shot Chicken broth
Instructions
- Cut out the stalk from the white cabbage and so that the leaves can peel off better, briefly put in a saucepan with boiling water. Carefully loosen the leaves and thin the stem base.
- Finely dice the onions and fry them until translucent, cook the rice. Mix the rice, onions, minced meat and egg in a bowl and season with salt and pepper.
- Line the bottom of a large saucepan with cabbage leaves, put the minced meat in a cabbage leaf, roll it up and tuck the ends into the cabbage wrap. Put all cabbage rolls in the saucepan, pour stock over them and cover with cabbage leaves. Put the lid on and bake in the oven for 45 minutes at 180 degrees.
- Bring the broth to the boil, stir in the tomato paste and cream. Serve the finished cabbage rolls with the sauce.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 19.6gProtein: 12.9gFat: 11.2g
