2portions ofpumpkin pesto(link to recipe in the notes below)
salt, pepper, cumin, coriander, cayenne pepper
Anleitungen
Wash the pumpkin, remove the flesh and seeds and then chop a piece of pumpkin weighing about 200g on the rough side of a box grater. Wash the savoy cabbage leaves and cut out the stink at the bottom in a little triangle shape.
Wash the jasmine rice and put it in a large pot with water. Place a steamer or sieve on top and put the washed savoy leaves in it. Cook for about 10 minutes with the lid closed.
Meanwhile, fry the ground beef well until it becomes nice and crumbly. Then add the shredded pumpkin, stir well and let everything fry a bit longer. Wash and halve the leek, cut it into fine rings and add it to the pan. Let it fry for about three minutes and then season with salt, pepper, cumin, coriander and cayenne pepper.
Add the pesto and the strained tomatoes to the pan and stir well. Drain the rice in a sieve and add it to the ground beef as well. Stir well and let it simmer for another two minutes.
Then spread the filling evenly on the 8 savoy cabbage leaves. The easiest way to do this is to put the filling in the middle of the leaf, fold it in from above, below and from one side and then roll it up carefully.
Notizen
The recipe for the pumpkin pesto can be found here.Nutritional informations for one serving:
calories: 503 kcal
fat: 9 g
carbohydrates: 66 g
protein: 35 g
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