Total preparation time: 1 h 50 min / Servings: 7-8 / Energy value: 158 kcal each
4 Litre Stock Pot Steamer
Senior Sauté Pan and Lid
200 g wild rice
1 (100 g) carrot
200 g courgettes
100 g celery stalks
3 (180 g) tomatoes
2 sprigs of fresh (or dried) thyme
2 cloves of garlic
500 ml tomato juice
1 bay leaf
1 g pepper mix
1 head of savoy cabbage
1 tbsp olive oil
Nutritional information per 1 serving:
Protein – 5.3 g
Fat – 2.4 g
Carbs – 3.9 g
Energy value – 158 kcal
Cholesterol – 0 mg
Glycaemic index – 85 (high)
Cook wild rice in a 4 litre stock pot, while steaming savoy cabbage leaves al dente in the steamer.
Finely dice all the vegetables (cubes should be the size of a rice grain).
First sauté just garlic in olive oil in a senior sauté pan, then add the rest of the vegetables. Sauté all these ingredients al dente.
Drain cooked rice through the steamer and mix it with sautéed vegetables.
Stuff savoy cabbage leaves with the rice and vegetable mixture, then arrange cabbage rolls on the bottom of the 4-litre stock pot. Place cabbage rolls close together to preserve their form.
Pour tomato juice over cabbage rolls in the stock pot and add some water so that they all are covered in liquid. Bring to the boil, season with salt and spices, cover with the lid for the water seal to form, then lower the heat. Cook for 20-25 min, then switch off the heat completely and let the cabbage rolls set and keep cooking like in a rustic oven for another 30-40 min.
Add some yogurt and fresh herbs before serving, if desired.