These light and refreshing green cabbage rolls are an ideal fast food or cold appetizer. Soft cabbage leaves are filled with a colorful filling of rice, vegetables and fresh pomegranate seeds that add a juicy, slightly tart contrast. The rolls can be served warm or chilled — perfect for fasting or a light, healthy meal.
Ingredients
- 10 larger leaves of green cabbage
- 120 g of rice
- 1 small onion, finely chopped
- 1 carrot, grated
- 1 small zucchini, grated or finely chopped
- 2 spoons of olive oil
- 1 clove of garlic
- ½ teaspoon of salt
- A pinch of pepper
- A pinch of turmeric or smoked paprika
- 1 pomegranate (seeds only)
- A little olive oil
- Juice of ½ lemon or lime
- 200ml of pureed tomatoes
- A little parsley
Preparation step by step
Cabbage: Separate the leaves and briefly blanch them in boiling water with a little salt until soft, then transfer them to cold water and drain. If necessary, remove the thickened part at the bottom of the leaf.
Rice: Wash it well, cook it in double the amount of water until it becomes soft, but not overcooked, and let it cool.
Filling: Fry the onion in olive oil until it becomes glassy, add the carrot and zucchini, simmer for a few minutes, season and combine with the cooked rice. Allow the filling to cool slightly.
Forming the rolls: Place 1-2 tablespoons of filling on a cabbage leaf, twist the bottom, then the sides and roll. Repeat the process with all the leaves.
Tomato sauce: Heat a tablespoon of olive oil in a small pan, briefly fry finely chopped garlic (if desired), add 200 ml of pureed tomatoes, a pinch of salt, pepper and a little sugar. Cook for 8–10 minutes until the sauce thickens slightly. Before serving, spread the sauce on a plate and arrange the rolls over it.
Serving: Sprinkle the rolls with pomegranate seeds and some parsley. It can be served hot or cold.
Tips
- Pick the leaves from the middle of the head of cabbage.
- Do not cook the leaves for too long, because they should remain elastic and pliable for rolling.
- Be sure to add a little sugar to the tomato sauce to balance the acid.
