Sunday, July 19, 2009
Delicious and healthy Cabbage Rolls with Spicy Vegetables dish.
Preparation time : 15 minutes
Cooking time : 35 minutes
12 large leaves white cabbage
For the filling:
2 tablespoons olive oil
2 onions or 300 g, finely chopped
½ cup pine seeds or 75 g
2 medium carrots or 200 g, finely chopped
3 cloves garlic, crushed
¼ cup raisins or 37 g
1½ teaspoons ground cumin
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
3 cubes MAGGI® Chicken Less Salt Bouillon
2 tablespoons tomato paste
3 tablespoons fresh parsley, finely chopped
2 cups basmati rice, cooked
2 cups boiling water or 500 ml
Boil cabbage leaves in boiling water for 5 minutes or until soft and pliable. Drain, remove the hard stalk from the leaves and set them aside.
Warm olive oil in a large pan, cook onions, pine seeds and carrots over medium heat for 3-4 minutes. Add garlic, raisins, cumin powder, cinnamon powder, black pepper and 1 cube MAGGI® Chicken Less Salt Bouillon and cook for another 2 minutes.
Add tomato paste, parsley, and rice and stir until well combined. Remove from heat and cool slightly.
Place 2 tablespoons of filling on the edge of one cabbage leaf. Fold in edges and roll into a large parcel.
Place cabbage parcels, flap side down in a deep ovenproof dish, combine the remaining MAGGI® Chicken Less Salt Bouillon cubes with the boiling water and pour over the cabbage parcels, cover with foil and bake in a 180°C oven for 20-25 minutes.
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