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. 

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Spaghetti With Dried Tomatoes

Ingredients:

1/2 bunch  Basil
1/2 bunch  Parsley, smooth
2 Garlic clove (s)
1 small   Chili pepper (s), red
6 tbsp    Olive oil
500 g    Spaghetti
4 tbsp  Tomato (es), dried, canned in oil
2 tbsp  Pine nuts
  Salt and pepper from the mill
 Parmesan cheese freshly grated,

Preparation

Working time: about 20 min / Difficulty: easy / Condensing p. 

Wash the herbs, pat dry and chop coarsely. Pick up something for garnish.

Peel the garlic cloves and cut into fine dice. Wash the chili pepper, cut in half lengthwise, remove the seeds carefully and chop very finely the pod.

Mix herbs, garlic and chilli in olive oil in a large bowl and let them go.

Meanwhile, cook the spaghetti in boiling salted water as directed.

Cut the tomatoes into thin strips. Toast the pine nuts in a hot pan until golden yellow without fat.

Drain the cooked spaghetti, mix in the bowl and refill with the herb marinade. The tomato strips and stir in the pine nuts, salt and pepper to taste again and distribute everything in preheated plate 4. Give roughly grated Parmesan cheese and garnish with the remaining herbs. 

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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.

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How to Cook Low Carb Puree.

Mashed potatoes without potatoes from cauliflower and cream cheese.

Ingredients:
500 g     Cauliflower
4 tbsp     Double cream
1 tbsp     Butter or cream (any)
    Salt and pepper
    Nutmeg, to taste

Preparation

Working time: about 20 min / Difficulty: easy / Condensing p.
The cauliflower into florets and place ½ hour in well-salted water comes out possibly existing small animals.

Then in a little fresh salt water until soft in about 15 minutes. Let drain very well, and still hot puree with a hand blender or press through a ricer. With butter and cream cheese mix and season with salt, pepper and nutmeg perhaps. Serve warm.

Very tasty with a steak and fresh crisp lettuce!

You might want to mix in more cream cheese.

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Crunchy - Muesli

Ingredients:
500 g     Oatmeal
n B.       Pumpkin seeds, sliced ​​hazelnuts, flax and sunflower seeds
8 tablespoons     Oil (sunflower oil)
180 ml     Maple syrup or honey

Preparation:

Working time: about 15 min Rest time: 2 hrs / Difficulty: easy / Condensing p.
Mix flakes and grains in a bowl. Oil and syrup (or honey) and provide heat in a pan. Then stir in the flaked grains mix. Connecting spread on a baking sheet with parchment paper. Place in the oven and heat to 150 degrees. Bake 30 to 40 minutes. Then let cool and pour into glass.
Serve with apples, bananas, kiwis, grapes or oranges and yogurt. Also great just for the nibble.

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