Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cabbage
Rice
Filling
Rolls
Bake
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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Cabbage
Cut out the stalk, carefully remove the leaves and cut the thick leaf ribs flat. Blanch the leaves in salted water for approx. 2 mins., briefly rinse in cold water. Place the leaves on a tea towel, place the smaller leaves on top.
Rice
Cook the rice in salted water until just soft. Drain the rice, place in a bowl, allow to cool slightly.
,
Filling
Add the mince to the bowl of rice along with all the other ingredients up to and including the pepper. Knead the mixture thoroughly until you have a compact mass.
Rolls
Spread the filling on top of the leaves, fold the sides of the leaves inwards, roll up tightly. Place the rolls side by side in the prepared dish. Combine the cranberry jam and water, drizzle over the top.
Bake
Approx. 50 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, serve with the cranberry jam.
How-tos
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