I’m making this stuffing to put in the cabbage rolls – everyone loved the dinner | Only 90 calories!

To make the whole family appreciate dinner, we recommend a really interesting recipe. The cabbage rolls prepared in this way are much tastier and tastier than those with meat, so much so that no one will be able to say no. Undoubtedly, this is a rustic dish that will help you surprise even the most fussy palates.

And, if you decide to let your friends try them, rest assured that it will be a real success. Then, being a light dish for one evening, you can forget you are on a diet, because you can eat something tasty and at the same time light and healthy.

Stuffed cabbage rolls recipe, better than meat!

Preparation time: 25 minutes
Cooking time: 2 hours and 20 minutes
Total time: 2 hours and 55 minutes
Servings: about 25 rolls
Calories: 90 per roll

Ingredients

• 1 medium cabbage
• 400 g of rice
• 4 peeled and finely grated potatoes
• 3 chopped onions
• 1 peeled and finely grated carrot
• 600 ml of water + to taste
• 2 cloves of garlic
• 1 spoonful of salt + to taste
• Just enough of olive oil
• Just enough oregano
• Just enough pepper

Preparation

1. First, cut the central stem of the cabbage, pierce it with a fork, blanch it by keeping it bare in a pot of boiling salted water , then separate the leaves with the help of a fork.
2. Now let them soften for a moment, remove them from the pot with tongs, place them in a bowl and keep them aside.
3. Now pour a drizzle of olive oil into a non-stick pan, add the chopped onions, brown them over medium heat , add the finely grated carrot and mix well.
4. Pour the rice into a bowl, cover it with water, rinse it well, stirring with a spoon, then drain and add the rice to the vegetables in the pan.
5. Mix properly, add 400 ml of water, season with salt and pepper, mix again and let everything go for 10 minutes over low heat .
6. After this time, incorporate the peeled and finely grated (raw) potatoes, stir again, incorporate the oregano and minced garlic cloves, then give another good stir, cook for another 5-7 minutes and leave to cool.
7. Once this is done, remove a bit of the outer stem (the harder one) by thinning it with a knife from the cabbage leaves.
8. Place 4 empty and open cabbage leaves as a base in a rectangular glass baking dish, then stuff the others with the rice and vegetable filling you have prepared, close the sides well to shape the rolls. Do this until you finish all the ingredients.
9. Gradually place the rolls in the baking dish on the base of empty cabbage leaves, finally cover the rolls with a layer of empty cabbage leaves and add about 200 ml of water.
10. Finally put them to cook in the preheated oven for 2 hours at a temperature of 180°C , at the end wait a second for them to settle and enjoy the rolls.