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Found here: http://www.cuisine-alcaline.com/recette/cannellonis-de-chou-vert/

Course: Main course
Preparation: 30 minutes
Cooking: 30 minutes


  • 1.   Take the large green leaves around the cabbage to leave only a heart of white cabbage Rinse the large leaves and cover them halfway with water for a 10-minute cooking time, to soften them Wash and mince a few celery stalks Peel and chop the carrots into small dice Chop the cabbage hearts
  • 2.   Brown an onion and a few cloves of garlic in olive oil Add the chopped celery Add the carrots to the celery Add the cabbage to the rest of the vegetables Mix well and cook over medium heat for about 10 to 15 minutes
  • 3.   Cook the rice in boiling salted water Season the vegetables: salt, pepper, ginger, coriander Pour half a glass of water so that the bottom does not stick and improve the cooking Cover and cook over low heat Add rice cooked with vegetables Mix well and remove from heat
  • 4.   Add the eggs to serve as a binder. The cabbage leaves are cooked, drained and cooled. Spread the cabbage leaves one by one and garnish with the pan-fried vegetables, then roll them. Place them as you go in a coated gratin dish with a little olive oil
  • 5.   Mix the mashed tomatoes. Heat tomato puree to which we add: salt, pepper, aromatics (Provence herbs, oregano ...) and / or spices (mixture) Cook for 5 minutes while the aromatics spread in the liquid Pour the hot tomato puree on cabbage cannelloni bake for 20 minutes at 180 ° C Take out and let cool slightly before serving.



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Ingredients for servings

  • 1 green cabbage
  • 1 onion
  • 2 garlic cloves
  • 75 g of rice
  • 2 eggs
  • 1 large canned peeled tomatoes
  • salt (according to taste)
  • pepper (according to taste)
  • fresh parsley (according to taste)