Ingredients
For the cabbage rolls
- 1 White cabbage
- 500 g Ground beef or vegan ground beef
- 100 g Round grain rice
- 4 Garlic cloves
- 1/2 TSP Cinnamon
- 2 TSP Salt
- 1 TSP Pepper
For the sauce
- 400 ml strained tomatoes
- 200 ml Water
- 1 TSP Paprika
- 1/2 TSP Allspice
- 1/2 TL Cloves
- 1 TSP Coriander
- 2 TSP dried mint
- 2 TBSP Lemon juice
- 2 TBSP Olive oil
- Salt, pepper
Zubereitung
Cabbage rolls
- Remove the outer leaves from the cabbage, cut out the stalk and wash.
- Bring water to a boil in a large pot and blanch the cabbage in it. You can then peel off the outer leaves every 1-2 minutes and rinse in cold or ice water. Repeat this process until there are no more leaves left.
- Mix minced meat with rice, cinnamon, salt and pepper.
- Place ground meat mixture on a cabbage leaf, folding in the bottom side first, then folding over right and left and rolling up rather thinly. If the leaves are too big or stalky, you can cut off the bottom part. Save the offcuts.
- Peel the garlic and press firmly.
- Cut cabbage and remaining cabbage into small pieces and line the bottom of a large pot with them.
- Layer cabbage rolls on top of the leftover cabbage and spread the pressed garlic cloves in between.
Sauce
- Mix strained tomatoes with water, olive oil, lemon juice, spices and dried mint and pour over cabbage rolls.
- Weight down cabbage rolls with an inverted plate, place lid on pot and simmer over medium heat for about 20-30 minutes.
- Serve cabbage rolls with a little yogurt.
Notes
Recipe contains affiliate links.
Nährwerte
Serving: 500g | Calories: 556kcal | Carbohydrates: 37.1g | Protein: 32.1g | Fat: 29.4g