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Pickled Cabbage Rolls with Tomato Sauce Recipe

Posted Aug 03 2011 1:58pm

    Pickled Cabbage Rolls with Tomato Sauce

       Recipe link on my blog: Pickled Cabbage Rolls with Tomato Sauce Recipe

I love pickled veggies, and cabbage is one of my favorites! Cabbage rolls will always remind me of my carnivore times, when I used to it them stuffed with pork forcemeat every winter. It is a traditional dish you see - but I no longer fall prey to temptation! Now I eat these goodies stuffed with marinated mushrooms, sautéed onions and sweet carrots and trust me they are delicious!

Ingredients for about 30 rolls:

  • 1 big pickled cabbage, left in water overnight
  • 400g brown rice
  • 1 carrot
  • 3 medium onions
  • 6-7 champignon mushrooms
  • 5-6 ripe tomatoes
  • parsley
  • 1 tsp dry thyme
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • 4 tbs unrefined sunflower oil
Boil the rice for 15-20 minutes. Rinse de veggies. Grate the carrot (unpeeled) and dice the onions. Chop the mushrooms in small cubes. Heat the oil in a skillet and add the onions, mushrooms and carrot. Saute for 5-6 minutes and stir when needed. Add the boiled rice.
Separate the cabbage leaves  the cabbage and make the rolls adding about 1 1/2 tbs of filling in one roll.
Put the rolls in a large pan. Arrange them around the pan until the pan is full.

Make a tomatoes sauce. Slice the tomatoes and place them in the blender.Blend well until you get a thick paste. Season with salt and pepper.

Pour the paste on top of the rolls. Place the pan in the oven for a maximum of 5 minutes. You don’t want to cook them, just warm the sauce.

Serve garnished with parsley. You can keep the cabbage rolls in the fridge for about 3 days.


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