Braised White Cabbage and Ground Meat Roulades with Brussels Sprouts Bulgur

Ingredients

• 1 old-fashioned spelt roll
• 1 tsp cumin seeds
• 1 tsp Black cumin
• 1 tsp coriander seeds
• 2 onions
• 3 Garlic cloves
• 1 handful parsley
• 2 tbsp dried cranberries (15 g each)
• 50 g dried apricots
• 3 tbsp almond kernels (15 g each)
• 1 tbsp tomato paste (15 g)
• 500 g poultry ground meat
• Salt
• Pepper
• 12 large white cabbage leaves (about 30 g each)
• 1 tbsp peanut oil
• 600 ml Vegetable Broth
• 0.5 can saffron strands (0.05 g each)
• 150 g bulgur
• 300 g Brussels sprouts
• 2 Eggs
• 1 Red Onion
• 1 handful cilantro
• 1 organic lemon (zest and juice)

Instructions

1. 1.

   Soak the roll in lukewarm water. Toast cumin, black cumin, and coriander in a hot pan without oil for 3 minutes over medium heat until fragrant.

2. 2.

   Peel and finely dice onions and garlic. Wash parsley, pat dry, and roughly chop with cranberries, apricots, and almonds. Squeeze out excess liquid from the roll and mix it with the prepared ingredients, tomato paste, and ground meat in a bowl. Season the mixture with salt and pepper.

3. 3.

   Cook cabbage leaves in plenty of boiling salted water for about 5 minutes, then cool them under cold water. Lay them on a kitchen towel, cut out the core. Spread the meat filling on the lower third of each leaf and roll into roulades. Tie each roulade with kitchen string in sets of three.

4. 4.

   Heat peanut oil in a large pan. Sear the rolled packages over medium heat for 1–2 minutes per side. Transfer them to a roasting dish with a lid, add 300 ml broth, stir in saffron, place the packages side by side, and bake covered at 200 °C (180 °C fan) for about 40 minutes.

5. 5.

   Meanwhile, bring remaining broth to a boil and pour it over the bulgur. Cover and let stand for about 20 minutes. Trim and halve Brussels sprouts, cook them in salted boiling water for 6–7 minutes until firm. Boil eggs for 6–7 minutes as well.

6. 6.

   Drain Brussels sprouts, cool them. Peel and halve eggs. Peel and chop red onion. Wash and finely chop cilantro. Mix Brussels sprouts, halved eggs, lemon zest and juice, onion, and cilantro into the bulgur; season with salt and pepper.

7. 7.

   Arrange the cabbage roulades with bulgur in deep bowls. Drizzle everything with a little saffron broth and serve.