Red cabbage leaves stuffed with rice and vegetables

Vegetarians beware! There are really delicious red cabbage leaves filled with rice and vegetables. This goes well with fresh lemon or an ice-cold bowl with yogurt.

Preparation

  1. Remove the outer leaves of the red cabbage. Place the cabbage head in a saucepan with the bottom facing down, fill half with water, salt, add cumin and bay leaf. Cover and cook for about half an hour until the leaves are soft.
  2. Fry chopped onion and garlic in olive oil.
  3. Add the journey and stew until the rice is glassy.
  4. Deglaze with vegetable broth and mix with pepper and parsley and simmer until the rice is cooked.
  5. Cover individual red cabbage leaves with the rice filling and roll them up. Attach with toothpicks so that the red cabbage rolls do not open.
  6. Put all red cabbage rolls in a casserole dish and sprinkle with rosemary and pour broth in half.
  7. Bake in the oven at 180°C for about 25-30 minutes. Be careful that the leaves do not become too dry.
Red cabbage leaves stuffed with rice and vegetables
Red cabbage leaves stuffed with rice and vegetables

Ingredients

  • 1 medium red cabbage
  • Salt
  • whole cumin
  • Bay leaf
  • 3 onion
  • 3 clove of garlic
  • Olive oil
  • 2 cups round grain rice
  • Vegetable broth
  • freshly ground pepper
  • 1 cup chopped parsley
  • fresh rosemary