Cabbage leaves stuffed with rice, small vegetables and meat


  • 80g basmati rice
  • 8 large kale leaves
  • 3 tablespoon(s) of olive oil
  • 100 g parsnips
  • 100g carrots
  • 2 cloves garlic
  • 1 red onion
  • 40 cl of vegetable broth
  • 100g ground beef
  • 1 teaspoon(s) of oregano
  • 1 teaspoon(s) of paprika
  • 1 teaspoon(s) of curry


  1. Cook the rice in salted water following the directions on the package. Peel the vegetables and cut them into brunoise. Peel and chop the garlic and onion.

  2. In a frying pan, heat the oil, add the garlic and onion and brown for 5 minutes. Then add the vegetables and fry them for 5 minutes. Add half of the broth, cover and cook for 5 minutes.

  3. In a pan, brown the minced meat with the oregano and spices.

  4. Preheat the oven to 180°/th. 6. Blanch the cabbage leaves in a large pot of boiling water for 3 minutes, then place them on a clean cloth. Then mix the cooked rice, vegetables and meat. Garnish each leaf with this stuffing, then fold the cabbage leaves over the stuffing to enclose it like a paupiette and tie them up. Place them in an oven dish, pour in the remaining broth and bake for 15 minutes.

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