Everyone of us wants to eat less in summer than in winter. This is because we wish to look slim and feel wonderful and confident. This recipe will certainly appeal to those, who are concerned with the weight loss problem. It is light and full of nutrients. Stuffed cabbage with meat and lentil can easily become a nice dish for your family dinner or supper!
- lentil : 50 g
- meat : 300 g (preferably, beef)
- carrots : 0.5 piece
- celery : 100 g
- leek : 0.5 piece
- garlic : 2 clove
- onion : 0.5 piece
- salt : 0.5 tsp
- broth : 200 ml (vegetable, meat or chicken)
- cherry tomatoes : 6 piece
- sun-dried tomatoes : 1 Tbsp
- thyme : 2 pinch (fresh)
- rosemary : 2 pinch (fresh)
- savoy cabbage : 0.3 piece
Stages of cooking
Pour water into a deep pot, add lentil and boil the product for 20 minutes.
While the lentil is boiling, peel and grate carrots and celery. Cut the leek into circles.
Cook the minced meat with onion and garlic. Then stew the vegetables in water for a couple of minutes and rinse the water. Mix the minced meat with stewed vegetables and lentil.
Separate cabbage leaves. Boil cabbage leaves for about 3 minutes, rinse the water and start rolling them with the minced meat inside them. Spoon a bit of minced meat on each cabbage leaf, fold one edge of the leaf.
Then fold the edges…
and roll the leaf.
Take a ceramic or glass fireproof baking form and put the stuffed cabbage rolls on the bottom of it. Pour 2/3 of the broth inside. Cover with chopped tomatoes, sun-dried tomatoes, thyme and rosemary.
Cover the baking form with foil and bake for 40 minutes in the pre-heated to 220 C (428 F). Serve with light sour cream. Bon appétit!