Vegetable Cabbage Rolls
Vegetable Cabbage Rolls
Simple vegetarian cabbage rolls with a filling of breadcrumbs, onion and egg. A light yet satisfying dish, particularly good in winter.
Ingredients
Serves: 4
- 1 medium green cabbage
- 3 stale slices bread
- 200ml milk
- 2 tablespoons oil
- 1 onion, finely diced
- 1/2 bunch parsley, chopped
- 1 egg, beaten
- salt and pepper, to taste
- 100ml vegetable stock
- 2 tablespoons tomato paste
Directions
Preparation:50min ›
Cook:30min ›
Ready in:1hour20min
- Separate the cabbage leaves and cut out the thick ribs. Bring a saucepan of salted water to the boil, add the leaves and simmer 10-15 minutes. Drain.
- Crumble the bread and soak in milk. Meanwhile, heat 2 tablespoon oil in a saucepan and saute the onion until translucent. Add the parsley and stir. Squeeze the bread dry and add to the onions.
- Mix the onions with the egg and salt and pepper. Divide the filling between the twelve largest cabbage leaves and roll up, tucking in the ends.
- Place the cabbage rolls in a saucepan, add the stock and tomato puree and bring to a simmer. Cover and cook 30 minutes.
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