Cabbage with Rice Filling

Ingredients

• 1 medium head of savoy cabbage
• 1 onion
• 3 Carrots
• 1 tbsp butter
• 1 Garlic clove
• 500 ml vegetable broth
• 200 g Long grain rice
• 1 bunch parsley
• 2 Eggs
• 40 g grated Parmesan cheese
• 2 tbsp Rapeseed oil
• 400 g peeled canned tomatoes
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, peel, and grate the carrots coarsely. Heat butter, sauté garlic and onion until translucent, add carrots and cook briefly. Sprinkle rice over the mixture, stir well, pour in hot vegetable broth, bring to a boil, then cover and simmer on low heat for 20 minutes. Season with salt and pepper.

2. 2.

   Remove outer leaves from the cabbage and cut off the stem with a sharp knife. Blanch the cabbage in boiling salted water for about 8 minutes, then cool under cold running water and drain. Fold the leaves from outside to inside, press apart, remove the core, and slice into fine strips. Mix the cabbage strips with eggs, cheese, and cooked rice.

3. 3.

   Wash parsley, finely chop the leaves, and stir them in. Add the rice mixture to the cabbage, reassemble the leaves around it, and tie with kitchen twine. Heat oil in a large pot, brown the cabbage all over. Pour in 2 cups of water, cover, and simmer for 1 hour. Crush the canned tomatoes, warm them gently in a saucepan, season with salt and pepper, and serve as sauce on top.