FRIJE

Instructions

• 1.   Remove the large green leaves from the cabbage, leaving only the white heart
  Rinse the large leaves and cover them halfway with water for 10 minutes to soften them
  Wash and finely chop a few celery stalks
  Peel and dice the carrots into small cubes
  Slice the cabbage hearts
• 2.   Sauté an onion and a few cloves of garlic in olive oil until golden
  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 salted boiling water
  Season the vegetables with salt, pepper, ginger, and coriander
  Pour half a glass of water to prevent sticking and improve cooking
  Cover and cook over low heat
  Add the cooked rice to the vegetables
  Mix well and remove from heat
• 4.   Add the eggs as a binder
  The cabbage leaves are cooked, drained, and cooled
  Spread the cabbage leaves one by one and fill them with the vegetable mixture, then roll them up
  Place them in a greased baking dish with a little olive oil
• 5.   Blend the tomatoes into a puree
  Heat the tomato puree and add salt, pepper, herbs (Herbes de Provence, oregano...), and/or spices (mixture)
  Cook for 5 minutes to allow the flavors to infuse into the liquid
  Pour the hot tomato puree over the cabbage cannellonis
  Bake for 20 minutes at 180°C
  Remove from the oven and let cool slightly before serving.

Nutritional information *