Cabbage rolls with rice and vegetables
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- White cabbage 12 large leaves 600 g
- Rice dry short-grain 150 g
- Carrot peeled 180 g
- Green pepper deseeded 120 g
- Leek trimmed 150 g
- Mixed mushrooms cleaned 150 g
- Garlic peeled 6 g
- Tomato sauce prepared 400 g
- Vegetable stock prepared 400 g
- Extra virgin olive oil for softening 30 g
- Water for the leaves; discarded 2000 g
- Parsley chopped 4 g
- Salt adjust to the stock 3 g
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Method
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Finely dice the garlic, carrot, green pepper and thoroughly washed leek. Soften in all the oil with half the salt over medium-low heat for 10 minutes.
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Chop and add the mushrooms and cook for 5 minutes. Add the rice and hot vegetable stock. Simmer for about 18 minutes until the rice is tender and the liquid absorbed. Turn off the heat and leave covered for 5 minutes.
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Meanwhile, boil the water with the remaining salt. Blanch the cabbage leaves in batches for 5-7 minutes until flexible. Drain and discard the water. Shave down the thick ribs with a knife, divide all the filling between the 12 leaves and roll up, folding the sides inwards.
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Preheat the oven to 200°C conventional. Place the rolls seam-side down in a baking dish and bake for 10-12 minutes until hot throughout. Heat all the tomato sauce in a small saucepan and divide between four plates. Serve three rolls per person and finish with the parsley.
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