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Cabbage rolls with tomato sauce

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Cabbage rolls with tomato sauce

Method

For the cabbage rolls

  • Place a big casserole, filled with water, over medium-high heat and let the water boil.
  • With a small sharp knife, cut the stem of the cabbage lengthwise.
  • Put the cabbage into the casserole with water that covers it, and allow 10 minutes for it to boil.
  • Carefully remove the cabbage from the casserole.
  • By using a carving fork, take out one by one, all the leaves that have softened and that come off easily.
  • Let them drain and continue with the rest.

For the tomato sauce

  • While the cabbage is boiling, prepare the tomato sauce.
  • Finely chop the onion and the garlic cloves.
  • Heat the olive oil in a pot placed over medium heat.
  • Sauté the vegetables for 2-3 minutes, until golden.
  • Add the tomato juice, vegetable stock, and pepper.
  • Cover with a lid and simmer for 10-15 minutes.
  • Remove from the heat and add the raisins, parsley, and mint.
  • Check the spices and set the sauce aside, until needed.

To assemble

  • Preheat the oven to 180ο C (356ο F) set to fan.
  • By using a knife, remove the central stem off of 14 leaves, so that they can be rolled more easily.
  • Finely chop the rest of the leaves and keep them in a bowl.
  • Finely chop the onion, garlic, parsley, and mint, and then add them to the bowl with the cabbage along with the ground meat, egg, salt, pepper, and rice. Mix very well by using your hands.
  • Take the cabbage leaves one by one, and in each one place 1 heaping tablespoon of filling in the center, fold its sides inwards and then roll it.
  • In a 25x35 cm ovenproof baking dish, spread a layer of the tomato sauce.
  • Add the cabbage rolls onto the sauce, one next to the other and with the folded side down. Add the rest of the sauce into the baking dish.
  • Cover with aluminum foil and bake for 2 hours.
  • Serve with finely chopped parsley and mint.
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Nutritional
Chart

Nutrition information per portion

419
Calories (kcal)
21 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

20.0
Total Fat (g)
29 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.1
Saturated Fat (g)
36 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

31.0
Total Carbs (g)
12 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

17.0
Sugars (g)
19 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

26.0
Protein (g)
52 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

5.3
Fibre (g)
21 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.3
Sodium (g)
22 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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