SAVOY CABBAGE AND RICE DUMPLINGS

Identity Card of the Recipe

86 KCal Calories per serving

Ingrediants

For the rolls

500 g (8 leaves) of cabbage
Cooked, seasoned, vegan food (risotto): 500 g of rice
Q.b. of salt
Q.b. of pepper
2 tablespoons of extra virgin olive oil

For the vegan béchamel

10 g of sesame seeds
Q.b. of sweet paprika
Q.b. of nutmeg
Q.b. of pepper
Q.b. of salt
25 g of rice flour
300 ml of rice milk or soy milk
Optional: 1 tablespoon (10 g) of brewer's yeast flakes

Materials Needed

Large saucepan
Skimmer
Small saucepan
Whip
Baking tray
Scale weighs food
Brush

Preparation

Please note
To prepare this recipe we used mushroom risotto (vegan version) left over from the day before. In any case, it is possible to prepare the rolls with any other type of risotto: risotto with mushrooms is ideal!

Fill a large saucepan with plenty of water and bring to a boil.
Cook the cabbage. Gently detach the cabbage leaves, avoiding breaking them. Wash them thoroughly, then boil them in water for 2 minutes or so, until the leaves have taken on a soft consistency.
Drain the cabbage leaves from the water, letting them drain in a colander. Allow to cool. Place a slice of cabbage on a cutting board and, with a small knife, remove the stiffer and more fibrous central vein. Proceed in this way also with the other leaves .
Arrange the blanched cabbage leaves on a surface, then season with salt and pepper. Add a drop of oil to taste, distributing it with a brush.
Stuff each leaf with a generous spoonful of risotto.
Close the leaf in packet and arrange the roll (with the folded side down) in the pan. Proceed in this way also with the other cabbage leaves, taking care to arrange the rolls side by side.
Prepare the vegan béchamel. Pour 250 ml of soy milk into a saucepan, add salt, pepper, paprika and nutmeg: bring to the boil. Meanwhile, dissolve the starch in the remaining cold soy milk. When the milk in the saucepan almost boils, add the diluted starch and continue cooking, continuing to mix with the whisk until the sauce thickens.
Pour the vegetable béchamel over the rolls, sprinkle the surface with sesame seeds and a spoonful of flakes of brewer's yeast (optional).
Bake the cabbage rolls in a hot oven, preheated to 200 ° C, for about 15 minutes. For a better gratin, it is recommended to turn on the grill for 2-3 minutes before removing the rolls from the oven.

The alternative cooking
For faster cooking, you can choose the microwave: in this case, we recommend cooking at 800W (combined micro + grill function) for about 10 minutes.

Remove from the oven and serve immediately.

Alice's comment - PersonalCooker

This is my proposal, strictly vegetable, of cabbage rolls. Also try the pairing with pumpkin: a delight! If you love fish, try stuffing the cabbage leaves with smoked salmon and pairing them with spreadable cheese. It will be a real treat in any case!

Nutritional values and Health Comment on the recipe

The Savoy Cabbage and Rice Fagottini are low-energy foods that fall into the group of first courses.
Calories come mostly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value.
Cholesterol is absent and fibers are present in an average quantity.
The Savoy and Rice Fagottini are foods that are suitable for all diets, including those for overweight and metabolic pathologies.
They do not contain gluten and lactose, therefore they lend themselves to the diet against related food intolerances.
They are allowed by the vegetarian and vegan nutritional regimes.
The average portion is about 250-400 g (215-340 kcal).

Also try the savoy cabbage pies