Cabbage rolls on a bed of vegetables and cheese: a delicious, everyday, family classic!
This dish is not only incredibly delicious and nutritious, but also rich in nutrients and color. Perfect for the whole family: you're sure to love it!
🥬 Ingredients (for approx. 4 people)
For the cabbage rolls:
1 large white cabbage (approx. 1.5 kg)
500 g ground meat (beef, pork or mixed)
2 large eggs
1 tablespoon flour
1 large onion, finely chopped
1 large carrot,
finely chopped 2 to 3 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper 1
teaspoon garlic powder
1 teaspoon sweet paprika
2 tablespoons vegetable oil
2 tablespoons butter (for greasing the dish)
Read more on the next page >>
Do ogródka warzywnego:
2 do 3 średnich ziemniaków (ok. 400 g), pokrojonych w plasterki
1 duży pomidor, pokrojony w plasterki
1 papryka, pokrojona w plasterki
2 do 3 pieczarek, pokrojonych w plasterki
1 czerwona cebula, pokrojona w plasterki
60 g kukurydzy z puszki, odsączonej
100 g startego sera gouda lub mozzarella
3 łyżki oleju roślinnego
2 łyżki oliwy z oliwek Olej
Sól, pieprz i czosnek granulowany do smaku
Do dekoracji:
Posiekany świeży koperek i pietruszka
Mieszana sałatka według własnego wyboru
Instrukcje krok po kroku
Przeczytaj więcej na następnej stronie >>
🥬 Preparing the cabbage:
Bring a large pot of salted water to a boil. Remove the stem from the cabbage and submerge the entire head in boiling water.
Cook for 8 to 10 minutes, then carefully remove each leaf (about 12 to 15 large leaves).
Trim any thick veins from the leaves to make rolling easier.
🍖 Preparing the filling:
Sauté the onion and carrot in 2 tablespoons of oil over medium heat for 5 to 6 minutes. Add the garlic and sauté for 1 minute. Remove from the heat and let cool.
Mix together the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, granulated garlic, and paprika.
Let the mixture sit for 10 minutes.
🌯 Rolling the cabbage rolls:
Place 2 to 3 tablespoons of the filling on the underside of the leaf, fold in the sides, and roll tightly.
Preheat the oven to 180°C (top/bottom). Grease a large ovenproof dish with butter.
Read more on the next page >>🥔 Prepare the vegetable patch:
Evenly distribute the potato slices in a baking dish, season with salt, pepper, and granulated garlic, then drizzle with 2 tablespoons of vegetable oil.
Top with tomato slices, bell pepper, mushrooms, red onion, and corn. Season to taste.
Place the rolls seam-side down on top of the vegetables.
🧀 Bake and finish:
Drizzle with 2 tablespoons of olive oil, cover the dish with aluminum foil, and bake for 20 minutes.
Remove the foil, sprinkle with cheese, and bake uncovered for another 25 minutes, or until golden brown.
Let stand for 5 minutes, then sprinkle with fresh herbs and serve.
✅ Tip:
Serve with a fresh green salad, dressed with a lemon and olive oil dressing.
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