Cabbage rolls are a delicious first course, perfect for a light lunch or dinner. The cabbage leaves are blanched and then filled with a mixture of champignon mushrooms, garlic, grated cheese, eggs, parsley, salt, and pepper. The rolls are then browned in a pan with olive oil and baked until they become soft and golden. During cooking, they are basted with their cooking juices to make them even more flavorful. Served hot, cabbage rolls are a dish full of flavors and aromas.
Cabbage Rolls
Ingredients
- 12 Cabbage Leaves Cabbage Leaves
- 2 Eggs Eggs
- 100 G Champignon Mushrooms Champignon Mushrooms
- 4 Tbsp Grated Parmesan Cheese Grated Parmesan Cheese
- 2 Cloves Garlic Garlic
- 1 Tbsp Parsley Parsley
- 2 Bread Rolls Bread Rolls
- Whole Milk Whole Milk
- 4 Tbsp Extra Virgin Olive Oil Extra Virgin Olive Oil
- Salt Salt
- Pepper Pepper
Instructions
- 1. Blanch the cabbage leaves in boiling salted water.
- 2. Finely chop the garlic cloves and champignon mushrooms.
- 3. In a bowl, mix the chopped garlic and mushrooms, the bread roll crumbs soaked in milk and squeezed, the grated cheese, the eggs, the chopped parsley, salt, and pepper. Mix everything together with a fork.
- 4. Take a cabbage leaf and place some of the mixture prepared in step 3 on top of it. Roll the leaf on itself and tie it.
- 5. Spread the olive oil in a baking dish and brown the cabbage rolls.
- 6. Wet the cabbage rolls with some boiling water and bake at 180°C for about half an hour.
- 7. During cooking, occasionally wet the cabbage rolls with their cooking juices.
Notes
For an extra touch, you can add pine nuts to the filling of the rolls.
