Stewed Cabbage Parcels
with tomato vegetable sauce & spiced rice

Ingredients for 10 Persons

• 1000 g HILCONA THE GREEN MOUNTAIN mince, frozen
• 1300 g White cabbage
• 5 g Caraway, whole
• 40 ml Rapeseed oil
• 60 g Onions, red, choppedt
• 30 g Garlic, chopped
• 200 ml frischli Organic Oat Creme Cuisine
• 3 g Pepper, black
• 20 g Mustard, mild
• 10 g Fresh herbs, chopped
• 60 g Oatmeal
• 1200 g HILCONA tomato sauce
• 200 g Carrots, diced
• 200 g Carrots, yellow, diced
• 200 g Parsnips, diced
• 6 g Table salt
• 2 g Pepper, black
• 1800 g Spiced rice
• 100 g Vegan quark alternative
• 15 g Parsley, flat

For the spiced rice:

• 1250 g Long grain rice
• 1750 ml Water
• 12 g Ras el Hanout
• 30 g Table salt
• 70 g Margarine (without animal-derived ingredients)

Preparation

1. Cut the stalk from the cabbage and remove the leaves. Blanch the leaves with caraway in water, drain well and shock-chill. Dice the margarine.
2. Sauté the onions and garlic in rapeseed oil, add frischli Organic Oat Creme Cuisine and simmer for approx. 5 minutes. Allow to cool down briefly and mix-in mustard, pepper and herbs. Add the defrosted mince and mix well. Stir-in the oatmeal and shape into balls of 65 g. Fill the cabbage leaves with the balls and fold.
3. For the sauce, mix the diced vegetables with salt and pepper and spread in GN bowls. Carefully pour the tomato sauce over the vegetables and place the cabbage parcels on top.
4. Stew in a preheated CombiSteamer at 140 °C and 30 % air humidity for 30 minutes. For the spiced rice, fill GN bowls with water, salt and Ras el Hanout and mix. Cook in a preheated CombiSteamer at 95 °C and 100 % air humidity for 22 minutes. Afterwards, mix in the margarine with a rubber spatula. Shock-chill the rice or use direclty.
5. Serve the cabbage rolls with the spiced rice and garnish with parsley and quark.