Vegetarian Cabbage Rolls

Ingredients

250 g     Brown Rice
500 ml     Water
    Salt and pepper
1 head     White cabbage (about 1kg)
    Caraway
    Oil
2 m-wide     Onion (s)
300 g     Vegetables, mixed, eg carrots, zucchini, peppers
    Thyme
3     Garlic clove (s), crushed
3     Ei (s)
15 g     Parmesan cheese, grated
3 tbsp     Flour
500 g     Tomato (s) passed,
1     Gemüsebrühwürfel
    Basil
1 tbsp     Sugar
125 ml     Cream

Preparation

Working time: about 1 hr / Difficulty: / Condensing p. P.: 300 kcal

Boil the rice with the water and 1 teaspoon salt and leave to swell at low heat.

Wash the cabbage, remove the outer leaves and cut the stalk. Place in a large pot (as a whole), cover with water, add salt and cumin and cook the cabbage soft.

Heat 3 tbsp oil in a pan and fry golden brown a chopped onion. Cut the vegetables into thin strips, or grate, and cook with roast. Season with salt, pepper, thyme and garlic. Give the finished cooked rice to the vegetables and mix everything well, then let cool. Beat 3 eggs into the cooled rice and vegetable mixture, Parmesan and season to taste and stir in the flour mixture. Lift the cooked cabbage from the water and drain. When it's cool, and carefully remove the leaves. Spread the filling on each cabbage leaf and roll up the leaves about to rolls. In a suitable form simple (eg clay pot with lid or roasting pan). The individual layers of salt and pepper.

For the tomato sauce, chop the second onion and fry golden brown in 2 tablespoons of oil. Deglaze with the tomatoes passed. Garlic, bouillon cubes, salt, pepper, add basil and sugar, bring to the boil and season to taste. Pour the sauce over the rolls. Finally, pour the cream over it. Replace the lid and cook the cabbage rolls in the oven at 180 ° C for about 1 hour.

The entire dish has an energy content of about 2260 kcal, for 8 servings 283 calories per serving (12 g fat), at 6 servings 377 calories (17 g fat) per serving.

As a side dish fit well boiled potatoes.