Today the proposal is to cook rich, healthy and vegetable, making lean cabbage rolls with brown rice, vegetables and fresh tomato sauce , with a very low calorie intake, only 245 per serving.
While this preparation requires a long list of vegetables and ingredients, it is not complicated to make. The fundamental step consists in previously cooking a vegetable semiglass , which is then used in all the stages of assembling the rolls.
Ingredients for 2 people:
For the filling (35 grams per cabbage leaf):
- 50 grams of brown rice
- 20 grams of baked eggplant
- 20 grams of boiled cabbage
- 10 milliliters of vegetable semiglass
- 1 onion or shallot
- 1 clove garlic
- 2 or 3 sprigs of parsley
For the sauce:
- 100 grams of crushed tomatoes
- 10 milliliters of vegetable semiglass
- 1 teaspoon of sugar
- 1 teaspoon fresh basil, minced
- Salt
For the vegetable semiglass:
- 100 grams of cabbage
- 100 grams of celery
- 100 grams of beetroot
- 100 grams of onions
- 100 grams of carrots
- 50 grams of tomato paste
- 2 cloves of garlic
- Salt
- Pepper
preparation:
- Start by preparing the vegetable semiglass. To do this, peel the vegetables, sprinkle them with a little oil and bake them for 15 to 20 minutes, at 160 ° C, turning them every so often.
- In a frying pan, fry the minced garlic and tomato paste. Cook 5 minutes , stirring constantly.
- Combine the vegetables with the tomato paste, add 3 liters of water and simmer for 4 hours.
- Filter the broth by removing the vegetables and simmer it again until it is reduced by half. Add salt, pepper and reserve.
- Next, prepare the cabbage rolls, starting by boiling the rice.
- Peel and chop the vegetables and sauté the minced garlic, onion and cabbage in a large frying pan. Add salt.
- Add the chopped baked aubergine, rice, and semiglass . Cook over low heat for three minutes.
- Separately, blanch the cabbage leaves in boiling water and then immerse them in ice water . Dry them and place them on a board, to shape the rolls.
- On each cabbage leaf, place a portion of greens and then twist the leaf, starting at the stem. Close the rolls in this way and arrange them in a pan with a little broth. Boil for 5 minutes, without stirring.
- Prepare the sauce separately by cooking all the ingredients for 5 minutes. Then remove from the heat and add the chopped basil.
- In deep plates, serve the cabbage rolls, cover with the sauce and decorate with fresh basil leaves.
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