This recipe can be an excellent formula to eat vegetables more frequently. In addition, it is much lighter than traditional rolls, since in this case they are not fried and are presented wrapped in blanched cabbage leaves.
> 1 medium cabbage
> 2 carrots
> 1 large onion
> 1 leek
> 150 g of arrows
> Extra virgin olive oil
> ½ teaspoon sweet paprika
> Soy sauce
> Shall
1. Blanch the outer leaves of the cabbage (larger size) in a pot with plenty of boiling water. Drain them and keep them spread out on a kitchen towel.
2. Finely chop the onion and sauté in a pan with extra virgin olive oil over low heat.
3. Chop the leek, cut the carrot into strips and the mushrooms into small pieces. Cut the rest of the cabbage or cabbage into thin strips.
4. In a frying pan, sauté the leek, carrot and mushrooms over high heat for 1 minute, stirring continuously. Add the cabbage, sauté for 1 more minute and, finally, add a little soy sauce and sweet paprika. Mix and adjust salt.
5. Place a little of the filling on one end of each cabbage leaf. Form the rolls by folding the sides inward. Place them on a tray lined with baking paper, brush with a few drops of extra virgin olive oil and cook for 15 minutes in the oven preheated to 210ºC.
Difficulty: low
Time: 30 minutes
Servings: 4
Calorie intake: 210 kcal
