Vegetable Cabbage Rolls

Vegetable Cabbage Rolls

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Simple vegetarian cabbage rolls with a filling of breadcrumbs, onion and egg. A light yet satisfying dish, particularly good in winter.


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

Preparation:50min  ›  Cook:30min  ›  Ready in:1hour20min 

  1. 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.
  2. 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.
  3. 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.
  4. 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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