Cabbage Rolls From the Baking Sheet – Reduced Fat -.

Remove the stalk from the cabbage, then cook in salted water for 15 minutes, rinse and remove the leaves. Later, blanch the leaves in boiling water for a little bit, rinse in cold water and remove the lower central part.

Soak the rolls and squeeze them well. Sauté onion and spices in 1 tsp oil and add to the mince form. Mix the spices, curd, minced meat and the squeezed out buns and add the egg and fold it in.

Add 1 tbsp of the minced mixture to each leaf and fold the cabbage leaves like a small package. Place them in a large gratin dish or on a frying pan with the seam facing down. Spread the oil evenly over the cabbage and roast at 160 °C convection oven for 20 minutes, then pour the tomato juice over the cabbage and cook for another 50 minutes. If necessary, add more tomato juice or vegetable soup.

Serve with parsley potatoes.

Tip: Stock up on high-quality spices – it pays off!

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