Vegan golubtsy — cabbage rolls with rice and mushrooms
Stuffed cabbage rolls without meat — brown rice + chopped mushrooms + onion + carrot, baked in tomato passata. Freezes beautifully.
⏱ 105min✂ 30préparation👤 5pers.🧊 4dfrigo310kilocalories10 gP52 gC7 gF
VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK
Micros par portion
% de l'apport quotidien adulte (FDA/EFSA moyenne)
- Ferrecipes_catalog.micros.rda_template
- Calciumrecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Oméga-3recipes_catalog.micros.rda_template
- Zincrecipes_catalog.micros.rda_template
Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).
Ingrédients
- •1000 g white cabbage head
- •250 g brown rice (cooked)
- •200 g mushrooms, chopped
- •120 g oignon
- •100 g carotte
- •400 ml tomato passata
- •3 cloves ail
- •2 tbsp huile d'olive
- •2 tbsp dill (fresh)
- •1 to taste salt + pepper + paprika
Étapes
- 1.Core the cabbage. Submerge in boiling salted water 5 min. Peel off softened leaves; repeat until you have 10-12 large leaves. Trim the tough rib of each.
- 2.Sauté chopped onion, grated carrot, chopped mushrooms in olive oil 8 min. Mix into cooked rice with garlic, dill, salt, pepper, paprika.
- 3.Place 2 tbsp filling on each leaf. Tuck sides in, roll up tight.
- 4.Layer rolls seam-down in a baking dish. Pour passata + 200 ml water over.
- 5.Cover with foil, bake at 180 °C / 350 °F for 60 min. Uncover, bake 15 more min.
- 6.Rest 10 min. Serve with extra dill.
Traduction en cours — version anglaise affichée.