Cabbage rolls with rice and vegetables
Total time1 h 20 min Preparation and possible waiting 30 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 20 min Preparation and possible waiting 30 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Vegetables
Lunch · Dinner
1 to 2 hours
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.
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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 (briefly immerse in boiling water) the cabbage leaves in batches for 5-7 minutes until flexible.
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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.
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Heat all the tomato sauce in a small saucepan and divide between four plates. Serve three rolls per person and finish with the parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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