Composition / ingredients
Step-by-step cooking
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Cabbage rolls with feta cheese, cooking is very simple.
1. Wash the cabbage head under running water and put it in a saucepan with boiling water for 10 minutes. After that, the leaves can be easily separated from the head and they become elastic, and since I had a young cabbage, even the usually hard middle of the leaves can not be removed, they absolutely do not interfere.
2. For the filling: lightly fry the minced meat, do the same with chopped tomatoes, champignons and paprika. Mix all the ingredients in one bowl, add spices and herbs.
3. Next, wrap the filling in the separated cabbage leaves, adding a few cubes of feta cheese. It is better not to use the topmost cabbage leaves, they are usually too soft and easily damaged.
4. We put unused cabbage leaves on the bottom of the baking dish, then we put the cabbage rolls themselves. And pour the sauce (it can be any to your taste, for example, for stuffed cabbage rolls with minced chicken, I usually use "bechamel"). For these cabbage rolls, I had a tomato-mustard sauce based on broth. Cabbage rolls should be completely covered with it.
Cover the top again with cabbage leaves and put in the oven for 180gr. for 45-50 minutes.Cabbage rolls with feta cheese are best served with sour cream.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Champignons - 24 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Feta cheese - 290 kcal/100g
- Table salt - 0 kcal/100g
