Stuffed Cabbage - Healthy Recipes

Stuffed cabbage with tomato sauce

Ingredients for 4 servings:

8 leaves of cabbage

4 bread rolls

100 g cabbage

100 g carrots

100 g mushrooms

2 eggs

1/8 l warm milk

1 medium-sized onion

¼ kg tomatoes

4 cloves of garlic

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Preparation:

• Blanch the cabbage leaves in boiling water, then place them in ice water.
• Clean the mushrooms, carrots and the remaining cabbage, cut into small pieces and stew until al dente.
• Preheat the oven to 170 degrees Celsius.
• Wash and finely chop the parsley.
• Dice the rolls. Whisk the eggs with the milk, season with salt and pour over the bread cubes.
• Then mix all the prepared ingredients and fill the blanched cabbage leaves with them, form into rolls, pour some vegetable soup and bake in the oven at 170 degrees Celsius for about 30 minutes.
• Peel the onion and the garlic cloves, chop them finely and sauté in oil. Wash the tomatoes and cut into small cubes, removing the stems. Then add the tomato cubes and cook with them. Salt and pepper. Serve the tomato sauce with the stuffed cabbage leaves.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	293	Dietary fiber (g)	6.2
Protein (g)	13.9	Cholesterol (mg)	120
Fat (g)	9.7	Carbohydrates (g)	36.9

This recipe (adapted version) comes from Die Umweltberatung Recipes of the Season - Cooking with Enjoyment!