Stuffed cabbage rolls on a bed of vegetables and topped with cheese: a delicious everyday family classic!
\nThis dish is not only incredibly delicious and nutritious, but also rich in nutrients and color. Perfect for the whole family: you\u2019re sure to love it!<\/p>\n
Ingredients (for about 4 people)
\nFor the stuffed cabbage rolls:
\n1 large white cabbage (about 1.5 kg)
\n500 g minced meat (beef, pork or mixed)
\n2 large eggs
\n1 tablespoon flour
\n1 large onion, finely chopped
\n1 large carrot,
\nfinely chopped 2 to 3 garlic cloves, finely chopped
\n2 tablespoons fresh parsley, chopped
\n1 teaspoon salt
\n1\/2 teaspoon black pepper 1
\nteaspoon garlic powder
\n1 teaspoon sweet paprika
\n2 tablespoons vegetable oil
\n2 tablespoons butter (for greasing the dish)<\/p>\n
Continued on next page<\/p>\n
For the vegetable garden:
\n2 to 3 medium potatoes (about 400 g), sliced
\n\u200b\u200b1 large tomato, sliced
\n\u200b\u200b1 bell pepper, sliced
\n\u200b\u200b2 to 3 mushrooms, sliced
\n\u200b\u200b1 red onion, sliced
\n\u200b\u200b60 g canned corn, drained
\n100 g grated gouda or mozzarella cheese
\n3 tablespoons vegetable oil
\n2 tablespoons olive oil Oil
\nSalt, pepper and garlic powder to taste
\nFor garnish:
\nChopped fresh dill and parsley
\nMixed salad of your choice<\/p>\n
Step by step instructions:<\/p>\n
Continued on next page<\/p>\n
Prepare the cabbage:
\nBring a large pot of salted water to a boil. Remove the stem from the cabbage and immerse the whole head in the boiling water.
\nBoil for 8 to 10 minutes, then carefully remove each leaf (about 12 to 15 large leaves).
\nTrim the thick veins from the leaves to make rolling easier.
\nPrepare the filling:
\nSaut\u00e9 the onion and carrot in 2 tablespoons of oil over medium heat for 5 to 6 minutes. Add the garlic and cook for 1 minute. Remove from heat and let cool.
\nMix together the ground meat, eggs, flour, saut\u00e9ed vegetables, parsley, salt, pepper, garlic powder, and paprika.
\nLet the mixture rest for 10 minutes.
\nRoll the cabbage rolls:
\nPlace 2 to 3 tablespoons of filling on the underside of a leaf, fold in the sides, and roll tightly.
\nPreheat the oven to 180\u00b0C (top\/bottom heat). Butter a large ovenproof dish.<\/p>\n
Prepare the vegetable bed:
\nSpread the potato slices evenly in the dish, season with salt, pepper, and garlic powder, then drizzle with 2 tablespoons of vegetable oil.
\nArrange the tomato slices, peppers, mushrooms, red onion, and corn on top. Season to taste.
\nPlace the roulades, seam-side down, on top of the vegetables.
\nBake and finish:
\nDrizzle with 2 tablespoons of olive oil, cover the dish with aluminum foil, and bake for 20 minutes.
\nRemove the foil, sprinkle with cheese, and bake uncovered for another 25 minutes, until golden brown.
\nLet stand for 5 minutes, then sprinkle with fresh herbs and serve.
\nTip:
\nServe with a fresh green salad, dressed with a lemon and olive oil dressing\u2014a real treat for any day!<\/p>\n\n