Cabbage Rolls with Bread Filling Swiss Style

Ingredients

• 2 old bread rolls
• 1 small white cabbage (Chabis) about 750 g
• 1 onion
• 1 bunch parsley
• 20 g butter
• 50 ml Vegetable broth
• 0.5 tsp fresh rosemary
• 1 egg
• Salt
• pepper (ground)
• 1 tsp Dried oregano
• 250 ml dry red wine
• 2 tbsp lingonberry jam

Instructions

1. 1.

   Soak the rolls in cold water.

2. 2.

   Remove the outer leaves of the cabbage head, cut out the core and boil the whole head in plenty of salted water for 20 minutes. Then gently separate the individual leaves. Set aside 15-20 larger leaves. Finely chop the remaining cabbage. Peel and dice the onion finely. Wash the parsley, shake dry, pluck the leaflets from the stems and finely chop them. Sauté the chopped cabbage in 10 g butter, pour in the broth, add the onion and simmer for 10 minutes.

3. 3.

   Meanwhile cut the thick edge strips of the cabbage leaves a bit flatter and lay the leaves side by side; use two overlapping smaller leaves for each roll (for a total of 8-12 rolls).

4. 4.

   Finely chop the rosemary. Squeeze out the water from the rolls and mix them with the cabbage mixture, egg, salt, pepper, oregano and rosemary. Spread the filling on the cabbage leaves, fold the edges over the filling, roll up and tie with kitchen twine. Heat the remaining butter in a pan and brown the cabbage rolls all around for about 3 minutes, deglaze with red wine and simmer for 15-20 minutes.

5. 5.

   Remove the cabbage rolls and keep warm. Bring the sauce to a boil and reduce for 5 minutes. Stir in the lingonberry jam.

6. 6.

   Plate the cabbage rolls with the sauce, grind coarse pepper over them and garnish with fresh parsley and rosemary before serving.