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, such as carrots, zucchini, peppers
Thyme
3 Garlic clove (s), crushed
3 Egg (s)
15 g Parmesan cheese, grated
3 tbsp Flour
500 g Tomato (s) happened,
           Basil
1 tbsp Sugar
125 ml Cream

Preparation

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

Boil the rice with the water and 1 teaspoon salt and let soak for at low heat.

Wash the cabbage, remove the outer leaves and cut out 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 until golden brown a chopped onion. Cut the vegetables into fine strips, or grate, add and fry with. Season with salt, pepper, thyme and garlic. Pour the finished cooked rice to the vegetables and mix everything well, then let cool. Beat 3 eggs Add the cooled rice and vegetable mixture, Parmesan and stir in flour and season the 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 leaves and the leaves curl about it rolls. In a suitable form simple (eg clay pot with lid or frying). The individual layers of salt and pepper.

For the tomato sauce chop the second onion and fry until golden brown in 2 tbsp oil. With the tomatoes passed deglaze. Garlic, bouillon cubes, salt, pepper, add basil and sugar, bring to the boil and season to taste. The sauce over the rolls pour. Finally, the cream pour over. 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 per serving 283 kcal (12 g fat), at 6 servings 377 calories (17 g fat) per serving.

Serve with boiled potatoes go well.