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  • Pickled cabbage rolls with tomato sauce

    2 votes
    Pickled cabbage rolls with tomato sauce
    Prep: 20 min Cook: 20 min Servings: 15
    by Gourmandelle LifestyleBlog
    34 recipes
    >
    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! Though...I must confess...I miss the old ones sometimes.

    Ingredients

    • 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 thyme
    • ½ sea salt
    • ½ ground pepper
    • Unrefined sunflower oil

    Directions

    1. Boil the rice for 15-20 minutes. Rinse de veggies. Scrape 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. Sautee for 5-6 minutes and stir when needed. Add the boiled rice.
    2. Unleaf the cabbage and make the rolls adding about 1 and a half tbs of filling in one roll.
    3. Put the rolls in a large pan. Place them in circles until the pan is full.
    4. Make a tomatoes sauce. Slice the tomatoes and palce them in the blender. Blend well until you get a thick paste. Pour the paste on top of the rolls. Place the oan in the oven for maximum 5 minutes. You don’t want to cook them , just to warm the sauce.
    5. You can keep the cabbage rolls in the fridge for about 3 days.

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