Red Cabbage-Stuffed Vegetable Rolls

1. 1 Red cabbagepack 1 kg ≈ $2.00 30 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 100 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Onions≈ $1.60 per kg 45 g
6. 6 Potatoes≈ $2.15 per kg 60 g
7. 7 Soy sauce 25 ml
8. 8 Cumin 3 g
9. 9 Dried oregano 3 g
10. 10 Cultured milkpack 500 ml ≈ $2.00 200 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim the cabbage leaves, scoring the base if needed to separate them easily.

2. Blanch the cabbage leaves in a steamer to preserve their juices.

3. Grate the carrot³ on a fine grater.

4. Mix the carrot³, cooked rice, minced garlic⁴, and spices. Simmer until nearly done, adding soy sauce.

5. Chop the onion⁵ into small cubes or rings and sauté over low heat until golden.

6. Add the diced potato⁶, broth, and soy sauce. Braise until the potato softens but isn’t fully cooked.

7. Spoon the filling onto each cabbage leaf, roll tightly, and arrange in a baking dish.