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Veggie Cabbage Rolls

Vegetarian cabbage rolls filled with konjac rice.
4
servings (8 cabbage rolls)
120
Minutes

Normal

Ingredients

  • 1 savoy cabbage
  • 200g feta
  • 100g konjac rice
  • 60g dried tomatoes
  • 1.2 liters vegetable broth
  • 250ml oat cream or cooking cream
  • 1 egg
  • 1 red onion
  • 1 clove garlic
  • ½ tsp Roooaaar Konjak
  • 30ml olive oil
  • Salt, pepper, cumin, curry, tomato salt, nutmeg
  • Chives for garnishing

Instructions

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1
Blend konjac rice with a mixer into a coarse grain and simmer in 1 liter of vegetable broth for about 20-30 minutes on medium heat. Afterwards, drain, rinse with clear water and set aside.
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2
Carefully separate the cabbage leaves from the savoy cabbage.
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3
Boil salted water in a pot and cook the cabbage leaves for 3-5 minutes until they are soft but still al dente. Then place the leaves in a bowl of cold water and let drain on a kitchen towel.
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4
Cut dried tomatoes into bite-sized pieces.
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5
Crumble the feta and mix with the chopped tomatoes and an egg into the cooked rice. Combine well and season with spices.
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6
Pat the cabbage leaves dry with a kitchen towel. Place two leaves on top of each other and put the rice filling in the center. Fold in the sides of the leaves and form a roll. Finally, secure the roll with cooking twine.
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7
Finely chop the onion and sauté with olive oil in a large casserole until translucent. Then brown the rolls on both sides.
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8
Finely chop the garlic. Remove the rolls from the casserole, add the garlic to the pot and deglaze with 200ml of vegetable broth. Stir in oat cream or cooking cream. Return the rolls to the pot and let simmer for 15 minutes with the lid closed.
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9
After cooking time, remove the rolls from the pot and thicken the sauce with half a teaspoon of konjac flour.
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10
Finally, remove the cooking twine from the cabbage rolls, serve with the sauce and some chopped chives.

Average values per portion

Energy (kJ)
1810
Energy (kcal)
433
Fat
30.5g
Carbs
15.75g
Fiber
20.75g
Protein
16.25g
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