Emprimir
Correo Electrónico
Add a photoI love pickled veggies, and cabbage is one of my favorites! Cabbage rolls will always remind me of my carnivore times, when I used to it them stuffed with pork forcemeat every winter. It is a traditional dish you see...but I no longer fall prey to temptation! Now I eat these goodies stuffed with marinated mushrooms, sautéed onions and sweet carrots and trust me they are delicious! Though...I must confess...I miss the old ones sometimes.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 15 servings
| Tags: |
Ingredientes
- 1 big pickled cabbage, left in water overnight
- 400g brown rice
- 1 carrot
- 3 medium onions
- 6-7 champignon mushrooms
- 5-6 ripe tomatoes
- Parsley
- 1 tsp thyme
- ½ sea salt
- ½ ground pepper
- Unrefined sunflower oil
Direcciones
- Boil the rice for 15-20 minutes. Rinse de veggies. Scrape the carrot (unpeeled) and dice the onions. Chop the mushrooms in small cubes. Heat the oil in a skillet and add the onions, mushrooms and carrot. Sautee for 5-6 minutes and stir when needed. Add the boiled rice.
- Unleaf the cabbage and make the rolls adding about 1 and a half tbs of filling in one roll.
- Put the rolls in a large pan. Place them in circles until the pan is full.
- Make a tomatoes sauce. Slice the tomatoes and palce them in the blender. Blend well until you get a thick paste. Pour the paste on top of the rolls. Place the oan in the oven for maximum 5 minutes. You donât want to cook them , just to warm the sauce.
- You can keep the cabbage rolls in the fridge for about 3 days.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 15 servings | |
| Calories 129 | |
| Calories from Fat 8 | 6% |
| Total Fat 0.96g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 300mg | 9% |
| Total Carbs 27.58g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.09g | 3% |
| Protein 3.43g | 5% |
