Stuffed Cabbage Rolls with Egg Recipe
Follow this recipe to prepare Stuffed Cabbage Rolls with Egg, a delicious and nutritious dish featuring tender cabbage leaves stuffed with a savory egg filling.
Equipment
- 1 Large pot For boiling cabbage
- 1 Mixing bowl For preparing the egg mixture
- 1 Baking dish For baking the stuffed rolls
Ingredients
- 1 Large cabbage Leaves separated
- 6 Eggs Beaten
- 1 cup Cooked rice
- 1 medium Onion Finely chopped
- 2 tbsp Any cooking oil
- 1 tsp Garlic powder
- to taste Salt
- to taste Black pepper
- 2 cups Tomato sauce
- 1 tsp Dried oregano
- 1 tsp Dried basil
- to taste Salt
- to taste Black pepper
Instructions
- Bring a large pot of water to a boil. Blanch the cabbage leaves for 2-3 minutes until tender and then remove them and set aside.
- Heat oil in a pan, add chopped onions, and sauté until they are translucent.
- In a mixing bowl, combine beaten eggs, cooked rice, sautéed onions, garlic powder, salt, and black pepper.
- Place a spoonful of the egg mixture in the center of each cabbage leaf. Roll the leaves, folding in the sides to secure the filling.
- Preheat the oven to 180°C (350°F).
- Spread a thin layer of tomato sauce in a baking dish. Place the stuffed cabbage rolls on top.
- Pour the remaining tomato sauce over the rolls and sprinkle with dried oregano and basil.
- Cover the dish with aluminum foil and bake for 25-30 minutes until the rolls are fully cooked and the sauce is bubbly.
- Serve hot, garnished with fresh herbs if desired.
Notes
For an extra layer of flavor, consider adding some grated cheese on top before baking.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 8gFat: 7gSaturated Fat: 1.5gCholesterol: 140mgSodium: 500mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 30000IUVitamin C: 29.7mgCalcium: 700mgIron: 0.3mg
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