🥒 Knusprige Kohl-Vorspeise! Knödelartige Röllchen aus Kohl und Gemüse! Die perfekte Vorspeise, das perfekte Hauptgericht! Schnelle, zarte und sättigende Vorspeise! Ein Zucchini-Gericht für jeden Tag, zum Abendessen oder Mittagessen. Ein preiswertes Gericht, so einfach und lecker!
🥬 Tauche ein in die Welt der gesunden Küche mit diesem farbenfrohen mediterranen Gericht! Knusprige Kohlblätter in einer herzhaften, würzigen Kruste, gefüllt mit Hackfleisch, geschmolzenem Käse, Champignons und Tomaten! Serviert mit einer delikaten Tzatziki-Sauce aus griechischem Joghurt!
🥗 Reich an Ballaststoffen, Vitaminen, Antioxidantien und Proteinen eignen sie sich perfekt für ein leichtes Abendessen oder einen Snack. Serviere sie mit frischer, hausgemachter griechischer Tzatziki-Sauce für einen echten Energie- und Geschmacksschub! 🌱
Dieser Kohl wird deine Lieblings-Gesundheitsoption. Geeignet für Veganer, Vegetarier und alle, die sich ausgewogen und lecker ernähren wollen! Gesund, gesund und lecker!
🌿Gesund kochen, glücklich leben!
💖👉 Liken, abonnieren und eure Ideen für gesunde Rezepte in den Kommentaren teilen!
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📋ZUTATEN:
*Für knusprige Kohlknödel:*
• Kohlkopf
• 1 Ei
• Hackfleisch
• Zwiebel
• 1 TL Paprikapulver (für Antioxidantien)
• 1 TL getrockneter Thymian (für Geschmack und zur Stärkung des Immunsystems)
• 1 Prise Salz
• Olivenöl (zum Braten, reich an gesunden Fetten)
• Hartkäse
• Tomaten
• Reis
• Frische Kräuter
• Champignons
*Für die griechische Tzatziki-Sauce:*
• 1 geriebene Gurke (für Leichtigkeit und Frische)
• 200 g griechischer Joghurt (Soja oder Kokos)
• 1 Knoblauchzehe (zur Stärkung des Immunsystems)
• 1 EL frische Kräuter (Dill oder Minze)
• Salz nach Geschmack
*Nährstoffreiches, proteinreiches Rührei:*
• 3 Eier
• Tomaten
• 1 Knoblauchzehe (zur Stärkung des Immunsystems)
• 1 EL Frische Kräuter (Dill oder Minze)
• Zwiebeln
💬 Hat dir das Rezept gefallen? Schreib mir deine Meinung in die Kommentare und teile deine Ideen für Verbesserungen und Variationen!
👍 Wenn dich das Video inspiriert hat, unterstütze es mit einem Like und einem Abo!
Alles Liebe,
Linda
Cabbage. Friends, welcome to my cooking channel! Today I will prepare a very tasty, simple and beautiful cabbage dish. This dish is perfect for any meal as it is very quick, easy and delicious. You can eat and cook it. First, we need even cabbage leaves, which I tear off the cabbage head. The beauty of this dish is that you can vary it depending on your preferences and the products available. If you want to add chicken, beef, pork, ground beef, zucchini or eggplant to this dish, you can do so, it will still be delicious! In fact, in my video you will see a recipe that forms the basis of the dish and that you can adapt to any ingredients. That’s why I like this recipe so much because I can prepare it the way I want. Salt. Bay leaf. To make the water taste like seawater, it has to be salted! And the bay leaf gives our cabbage leaves a pleasant aroma and taste. Now we dip our cabbage leaves into boiling salted water. I don’t press the cabbage too hard into the pan so it doesn’t break. It is important to us that our cabbage leaves remain whole. The water must be very hot and the heat must be high so that the water does not get cold when the cabbage leaves are added. Also be careful not to press the cabbage too hard into the water, as the cabbage leaf is very fragile and can break. Only when we blanch it a little does it become elastic. When the leaves become a little softer, you can turn them over, then they will completely drown in the hot water and begin to blanch evenly. Ground beef. Eggs. Ground pepper. Salt. As I said before, you can use any filling, meat, and vegetables you like for your version of this dish. But today I’ll show you the most classic and my favorite version of how I cook this dish most often. Most of the time, the main ingredient in my dish’s filling is ground beef, which I mix with an egg to increase nutritional value and improve stickiness. Also, at this stage, I would advise you to add any spices you would like in your stuffing. You need to mix the egg and minced meat with the spices very thoroughly so that the mixture is uniform and there are no pieces of minced meat or egg in our cabbage. Excellent, our cabbage leaves were soft and lightly cooked. Place cabbage leaves on kitchen paper. Remove the cabbage leaves and frying pans to prevent them from overcooking. I place them on a plate with paper towels so that the paper absorbs all the excess water that remains on the cabbage patches. In fact, this is a very important point: our cabbage leaves must dry completely before we bake them. Therefore, I advise you to dry your cabbage completely after blanching. My kids eat this dish in 10 minutes, so I cooked some cabbage to make it a little bigger. Remove excess water. Using a second layer of paper towels, I remove all excess moisture from the top of the cabbage leaves. Because cabbage leaves are heavily ribbed and not smooth, moisture can remain on them for a very long time and in very large quantities. That’s why I also knead them with a kitchen towel in all places where there might be residual water. A glass of water. Half a glass of rice. Salt. For this dish, I cook rice with water in a ratio of one to two, so that the rice is sticky but not too sticky. As you may have noticed, I salt the rice immediately so as not to forget and to make it extra tasty. I mix the rice very thoroughly in salt water so that the salt dissolves and the starch film is washed off the rice. I stir the rice until all the starch has disappeared from the rice and mixed with the water. Look how white the water has become. This means that the rice can continue cooking. Cook for 15 minutes over medium heat. Balsamic vinegar. Now a very important moment that gives our dish of cabbage and minced meat an unusually spicy and pleasant taste. Olive oil. We need to make a glaze to cover our dish before putting it in the oven at high temperature. This glaze is baked in our cabbage leaves and becomes nice and crispy. Honey. I’ve tried many recipes for this glaze, but now I’ll show you the best one – it turns out perfectly sweet and sour and caramelizes well. Mixture of dried herbs. Dried thyme. Ground pepper. Important! Do not add salt to this glaze, salt does not mix with the sweet ingredients of this glaze and will simply crystallize on our cabbage scales, it will become tasteless and unsightly. The glaze is quite thick, so you need to mix everything together well to create an even, smooth mixture. This mixture gives our dish a lovely sweet and spicy flavor and also caramelizes very well at high temperatures, becoming a little crispy. I also tried greasing cabbage leaves with just honey. The result is interesting, but the taste is not so rich, they are just sweet. But we still prepare a salty dish. Greek yogurt. Mayonnaise. Ground pepper. Salt. It is important to mix the salt and ground pepper thoroughly with the Greek yogurt so that the salt dissolves and the pepper releases all its flavor. The mixture must be stirred until the ground pepper is barely noticeable in the white Greek yogurt. Look, ground pepper is almost invisible in the White Greek City, which is exactly what I was talking about. Onion. Another important ingredient in our filling is onions. I use young, white, soft onions that are not yet very hot, but already very aromatic and pleasant in taste. The onion must be chopped very finely as we will mix it with our minced meat; It is the second most important ingredient in our filling. I won’t show you the entire onion cutting process here, as it takes quite a long time. Just look at the consistency and size of the cubes I got. This is exactly the type of onion you should buy. Add our finely chopped onion to the mixture of chopped egg and spices. Great, it’s finished! Look, the rice turned out exactly as I described: a little sticky, but overall crumbly. Now we put our cooked rice in a bowl where we have to mix all the other ingredients comfortably; It is recommended to use a large bowl. The rice is very airy, so it doesn’t stick at all and falls easily out of the pan in which I cooked it. Hard cheese. For a more interesting taste and texture, I will also add grated cheese directly to our filling. I use grated Gouda cheese, which has a nice nutty flavor and melts well. Furthermore, we all come from different countries and cities. Where do you come from? Feel free to share it in the comments! I would love to read your comments and see what your city looks like! Thanks! You will need some cheese, about 150g. We add our grated cheese to our filling of chopped eggs, spices and onions. Now our filling needs to be mixed very thoroughly so that the minced meat and onions are evenly mixed and the cheese complements their flavor. Indeed, it may seem strange that we add ready-made cheese to raw minced meat with onions, but this is precisely the secret of a juicy, tasty and fatty filling. It is obvious that this filling is not yet ready, both the onion and the minced meat still need to be heat treated. Because we heat-treat the minced meat and onions, the cheese contained in this filling melts and our filling becomes homogeneous, pleasantly tender and creamy in taste. Therefore, it is very important to mix the cheese well with the minced meat and onion so that everything is evenly distributed. Vegetable oil. We send our mixture of chopped onions and cheese into heated vegetable oil. That’s exactly what I meant. Now we will heat the meat with onions and at the same time melt our grated cheese. This is actually a very cool technique, our meat is then absolutely ready to eat and the cheese is melted and envelops our meat and the fried onions. However, since this mixture can burn very easily due to the easily melted cheese, stir it quickly over low heat. In general, I advise you to complete the preparation of this mixture as quickly as possible. So turn the heat to the highest setting and do not move away from the pan, but stir constantly. Then the problem of burning doesn’t exist. Dried herbs. Salt. Ground pepper. I add my favorite spices directly to the minced meat, which is then fried. During thermal processing, the spices open up and release a more intense aroma directly into our filling. Dried herbs such as thyme and rosemary in particular develop their full effect when heated in oil or warm water. Since our filling is currently being fried, it is very hot and this is the ideal environment for the aroma of all the spices to develop. Parsley. Finely chopped fresh parsley is also an important addition to our filling. Personally, I love fresh herbs like dill or parsley and try to eat as much of them as possible. Green parsley goes very well in this dish, or rather in the filling of this dish, and rounds off the taste. It’s just very important to chop it very finely so that you’re not just chewing parsley when eating this dish. Parsley should be a light accompaniment to our stuffing and not its basis. Tomato. And in my opinion, tomatoes are the most important thing we can add to our stuffing. They are very tasty and very important. We’ll also sauté the tomato with our meat, onion, and cheese, giving us an even creamier, juicier, and more interesting-tasting filling. I tried adding tomato paste to the ground beef and cheese to bring out the flavor of all the ingredients with a light tomato aroma. But it wasn’t that tasty. Well, with fresh tomatoes it becomes very juicy and tasty, and the tomato flavor does not interfere with the other ingredients. I use one large tomato or 2-3 small ones. There shouldn’t be too few or no tomatoes at all, but about the same amount as minced meat, as tomatoes burn and collapse a lot, that’s completely sufficient. The tomato, just like the onion, must also be chopped very finely so that it does not end up in large pieces in our filling, but is just as light a companion to our filling as the parsley. That’s why I cut the tomatoes into small cubes. Look at how much pulp comes out of the tomatoes. It is important to add all the pulp to the pan with our minced meat and onions. Therefore, I advise you to add the tomato, as soon as you have cut it directly from the board, to the roast with the other ingredients of our filling. Look at how dry our fried minced meat looks, and remember that. After I fry the tomatoes in it, you’ll be surprised at how juicy, appetizing, and rich it will look. As you can see, I turned the heat of the pan down a bit so that nothing would burn while frying the tomatoes in our stuffing. Look, our meat filling is becoming pasty, a bit like Bolognese sauce. And I told you that our meat filling made from minced meat and onions will be very juicy and tender if we add tomatoes! Cucumber. Now I’ll show you a somewhat unusual way of working with cucumbers. You all know that cucumbers contain a lot of liquid and water. That’s why we love the courses: they are juicy, moist and go well with all dishes and salads. But most of the time, if you add tomatoes with salt to a salad and let the salad stand for about 2-3 hours, the cucumbers will release a lot of water and the salad will turn into a soup. And not everyone likes that. Personally, I don’t like it when my vegetables or sauce become mushy because of the cucumber. Therefore, squeeze moisture out of the cucumber. Just notice how much green water flows out of the grated cucumber. Grated cucumber. Now our dried grated cucumber won’t spoil our Greek tzatziki sauce. As you may remember, I already added salt to the Greek yogurt because the mixture itself is very salty and the cucumber would release a lot of water after a few hours. Now that the excess moisture has been removed from the cucumber and only the concentrated cucumber flavor remains, our sauce can easily be stored in the refrigerator for up to a week. Mushrooms. Remember I told you that you can customize the filling of our dish to your liking? That’s exactly what I was thinking about when preparing this dish and decided to add mushrooms. I usually make the filling for this dish with minced meat, onions, cheese, and tomatoes, but today we’re making it with Parisian mushrooms. I had a pack of Parisian mushrooms in the fridge. I bought them on sale at Auchan. I’ll also chop them very finely so they’re the size of the onions or tomatoes we’ve already added to our stuffing. The smaller the mushrooms are chopped, the faster they fry in our meaty tomato sauce. Our meat in tomato sauce still needs to be fried a little, but this time together with the mushrooms. Notice how the mushrooms are finely chopped, so they don’t stand out from the rest of the meat sauce. Dear souls, where do you come from? Leave a comment, I look forward to hearing from you! I turned the heat on my stove back up and wanted to quickly roast the mushrooms until they turned dark and soft. Mushrooms also contain a lot of liquid, which makes our sauce a little more liquid, tender and smooth. We send our spicy sauce made from chopped onions, grated cheese, mushrooms and tomatoes into a bowl with our rice. Fresh herbs. As I said before, I really enjoy eating fresh greens like parsley or dill in the summer because they are the juiciest, most nutritious and full of various vitamins. That’s why I add chopped parsley directly to our stuffing. I assure you it will be very tasty. Minced meat with tomatoes goes well with finely chopped parsley, it’s an unbeatable combination. Just remember that we have to chop the parsley very finely. Great, all the ingredients for our filling are here. Now all we have to do is mix them together. Look at the beautiful colors in our bowl. Rice adds stickiness, richness and nutrients to our dish. And our meat sauce is simply delicious and juicy. This dish can also be prepared without filling. In my opinion, it is more balanced with rice and the taste is more delicate. Cooked cabbage leaves. I use a small sauce boat to make it easier to shape our cabbage khinkali. Minced meat filling. Don’t skimp on the filling. Add about two tablespoons at a time, then it tastes better and is more interesting. Rice paper. Now a very interesting and important point: our cabbage does not retain its shape on its own when we take it out of the sauceboat. To tie it on top, I use rice paper, which is edible and very tasty in itself. If you don’t have rice paper, you can use kitchen string or regular toothpicks. But it is important to me that the dish on the table is actually enjoyable. For this reason, I use thinly sliced rice paper, which I soak in water before rolling it into our cabbage and minced meat khinkali. We roll our cabbage leaves with the filling inside into something like khinkali. We remove the sauce boat that helped us create this shape. Look, you see a cabbage leaf. It holds, but not perfectly. That’s why we need rice paper. We put it in water. As mentioned, we dip our facial paper in water to make it elastic and sticky. Thanks to the rice paper, our cabbage leaves remain well preserved and completely edible. Thanks to the rice paper, our cabbage leaves remain well preserved and completely edible. Furthermore, we all come from different countries and cities. Where do you come from? Feel free to share it in the comments! I would love to read your comments and see what your city looks like! Thanks! Baking glaze. Bake for 20 minutes at 180 degrees. Garlic. Grated garlic. Bon appetit!
1 Comment
Das ist ein komisches Essen