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Cabbage and Rice Rolls

Blanched cabbage leaves stuffed with rice and cheese mixture and baked with tomato soup powder mixture. This recipe is from FoodFood TV channel

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Cabbage and Rice Rolls

Main IngredientsCabbage leaves, Processed cheese
CuisineFusion
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time26-30 minutes
Serve4
TasteTangy
Level of CookingModerate
OthersVeg

Ingredients 

  • 8 cabbage leaves
  • 2 cups cooked rice
  • 2 green chillies, chopped
  • Salt to taste
  • 1/2 cup grated processed cheese 
  • 1 medium onion, chopped
  • 1 packet tomato soup powder

Method

  1. Mix rice, green chillies, salt, ¼ cup cheese and onion in a bowl.
  2. Heat plenty of water in a deep non stick pan, add salt and blanch the cabbage leaves in it till they soften.Mix tomato soup powder in 1½ cups water and whisk till well blended.
  3. Preheat oven to 180°C. Drain the cabbage leaves and dip in cold water. Drain them and pat them dry.
  4. Trim the hard veins.Shape the rice mixture into balls and place one in the centre of each leaf. Fold the edges over the rice and shape into parcels.
  5. Place these parcels in a baking dish, seam side down. Pour the tomato soup solution over.
  6. Sprinkle remaining cheese over and cook in the preheated oven for 20-25 minutes.
  7. In the middle of cooking, take the dish out of the oven, shake once and keep it back in the oven. Serve hot.

Nutrition Info

Calories975
Carbohydrates37
Protein63.8
Fat63.3
Other FiberCalcium- 2134.1mg
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