Pickled cabbage rolls with tomato sauce Recipe

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2 votes | 3743 views

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.

Prep time:
Cook time:
Servings: 15 servings
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Ingredients

Cost per serving $0.54 view details

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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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 15 servings
Calories 129  
Calories from Fat 8 6%
Total Fat 0.96g 1%
Saturated Fat 0.2g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 16mg 1%
Potassium 300mg 9%
Total Carbs 27.58g 7%
Dietary Fiber 3.2g 11%
Sugars 4.09g 3%
Protein 3.43g 5%
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