Creato con AI
Baked Cabbage Rolls with Egg, Feta and Rice
65 min 447 kcal a porzione Medio
Ingredienti
4 Porzioni
- Green cabbage leaves800 g
- Hard-boiled eggs, chopped6 large eggs
- Halal-certified feta cheese, crumbled200 g
- Cooked white rice300 g
- Onion, diced150 g
- Plain tomato sauce200 g
- Olive oil15 ml
- Salt5 g
- Ground black pepper2 g
- Dried oregano2 g
Istruzioni
- 1
Preheat the oven to 190°C (375°F).
- 2
Bring a large pot of water to a gentle boil. Blanch the cabbage leaves in batches for 2–3 minutes, until flexible. Drain and let them cool. Trim any thick central stems without cutting through the leaves.
- 3
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and lightly golden.
- 4
Place the cooked onion, chopped hard-boiled eggs, crumbled feta, cooked rice, salt, black pepper, and dried oregano in a large bowl. Mix gently until evenly combined.
- 5
Spread half of the tomato sauce over the bottom of a baking dish.
- 6
Lay one cabbage leaf flat and place a portion of the filling near its stem end. Fold the sides inward, then roll the leaf tightly around the filling. Repeat with the remaining leaves and filling.
- 7
Arrange the cabbage rolls seam-side down in the prepared baking dish. Spoon the remaining tomato sauce evenly over the rolls.
- 8
Cover the baking dish tightly with a lid or aluminum foil. Bake for 30 minutes.
