Vegetarian cabbage rolls, quick and healthy recipe

Dec 31, 20242 min read

Cabbage is good for you, so let's use it as much as you like in our autumn recipes. I inaugurated the season with some Vegetarian Rolls and Meat Rolls click HERE

Ingredients for 3 rolls:

1 big potatoe
3 cabbage leaves
3 dried tomatoes (or same salted capers or green olives)
2 nuts
a handful of sunflower seeds
fresh basil and coriander
a small piece of onion
a piece of fresh ginger root (almost 1 cm))
grated parmisan cheese
salt and peppar
olive oil
wholemeal breadcrumbs
bay leaves for cooking

Direction.

Steam cook the peeled and diced potato.(you can also cook it in boiling water)

Blanch the cabbage leaves in boiling salted water for a couple of minutes. Pat them dry and let them cool. Soak the dried tomatoes in warm water for 10 minutes. Then squeeze them and chop them with the aromatic herbs and ginger. Same procedure for salted capers.

Mash the cooked potatoes, add parmesan, chopped herbs, chopped onion, previously coarsely chopped nuts and seeds, salt, pepper and oil. Mix well.

Turn the oven on at 180°C.

Place a third of the mixture inside the leaf from which you have removed the central rib as far as it is hard. Roll up the cabbage leaf to make a roll. Place some baking paper on a baking tray, place the rolls on top, place pieces of bay leaf on top, sprinkle with wholemeal breadcrumbs, a drizzle of oil and bake for about 10-15 minutes until you see the crunchy breadcrumbs on the surface.