Beetroot Stuffed Cabbage Rolls
recipe

A delicious and nutrient-packed vegan dish, perfect for a hearty meal.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 1 head of summer cabbage
- Water
- Salt
Filling:
- 4 fresh beetroots
- 1 onion
- 1 small zucchini
- 2 garlic cloves
- ½ inch piece of fresh ginger
- 1 tablespoon oil
- Black pepper to taste
Instructions:
1. Boil water in a large pot and add salt.
2. Remove the outer leaves of the cabbage and blanch them in the boiling water for about 5 minutes until softened. Remove the leaves and let them cool.
3. Peel and grate the beetroots. Finely chop the onion, zucchini, garlic, and ginger.
4. Heat the oil in a pan, then add the onion, garlic, and ginger. Sauté until the onion is soft.
5. Add the grated beetroots and zucchini to the pan. Cook for a few minutes until the vegetables are tender. Season with black pepper.
6. Take one cabbage leaf and place about a tablespoon of filling in the center. Fold the edges over the filling and roll it tightly into a roll.
7. Repeat until all the filling is used. Place the rolls in a baking dish.
8. Add a little water to the dish and cover with foil. Bake at 180°C (350°F) for about 30 minutes.
Nutritional Information (per roll):
- Energy: 120 kcal
- Protein: 4 g
- Carbohydrates: 25 g
- Fat: 2 g
- Fiber: 5 g

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