Stuffed Savoy Cabbage Rolls with Rice
Stuffed savoy cabbage rolls with rice from Spoonsparrow are always a hit.
Ingredients
- 8 large savoy cabbage leaves
- Salt
- 40 g sorrel or arugula (1 handful)
- 20 g flat-leaf parsley (1 bunch)
- 20 g chervil (1 bunch)
- 300 g cooked basmati whole-grain rice
- Pepper
- 100 ml Vegetable broth
- 150 g crème fraîche
Instructions
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1.
Wash the cabbage leaves, blanch them in boiling salted water for about 3 minutes and then shock them in ice water. Pat dry with kitchen paper. Wash the herbs, shake off excess moisture and finely chop each leaf separately.
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2.
Combine rice with sorrel and season with salt and pepper. Lay two cabbage leaves on a work surface slightly overlapping and spread the rice mixture over them. Fold the leaves over the filling and tie with kitchen twine.
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3.
Place the rolls in a wide pot, pour over the broth, cover and warm gently for about 10 minutes. Remove from the pot and keep warm. Add the remaining herbs with crème fraîche to the pot, bring everything to a boil and blend finely in a blender. Season with salt and pepper.
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4.
Arrange the sauce in four deep bowls and place the rolls on top.
