ingredients

8 large washed white cabbage leaves
1/4 of a cu. to c. olive oil
1 large carrot (180 g) coarsely grated
1 medium yellow onion (150 g) finely chopped
1 slice of celery (150 g) finely chopped
2 crushed garlic cloves
200 g chopped pork tenderloin
1 tbsp. to s. tomato paste
2 tbsp. to c. ground cumin
1 tbsp. to c. ground coriander
1/2 cuil. to c. ground four-spice
260 g cooked white rice (130 g raw)

For tomato sauce
390 g of tomato coulis
125 ml of chicken broth
2 crushed garlic cloves
1 tbsp. to s. chopped parsley

Steps

Stuffed cabbage leaves with pork

Cook the cabbage leaves in water , steam or microwave until they are soft. Refresh them in cold water, drain them and wipe with paper towel.

Heat the olive oil in a large skillet. Brown carrot, onion, celery and garlic for 5 minutes while stirring.

Add ground pork and tomato paste. Brown for 5 minutes and stirring. Add the spices and mix. Stir in the rice and leave to cool for 10 minutes.

Divide the mixture over the cabbage leaves. Make tight rolls. Fold the ends inside.

Arrange the rolls side by side in a bamboo steamer basket lined with parchment paper. Put the basket on a pan of boiling water and cook for about 10 minutes.

Meanwhile, prepare the tomato sauce . Mix the tomato coulis, chicken broth and garlic in a small saucepan. Boil the water.

Turn the heat down and simmer uncovered for 10 minutes until the sauce has thickened a little.

Serve stuffed cabbage topped with tomato sauce and parsley.

tips

Zoom cholesterol

Per serving: 2.8 g of fat including 0.6 g of saturated fatty acids.

The opinion of the dietician

A light version of stuffed cabbage! Especially if the piece of pork is chosen among the leanest (filet mignon, roast ...). This recipe is also rich in fiber, known to reduce the absorption of dietary cholesterol intestinal level.