Cabbage Rolls with Cream Cheese Filling

Ingredients

• 1 small head cabbage (1 kg)
• 1 tbsp capers
• 400 g cream cheese
• 2 tbsp herbs (fresh, chopped, mixed e.g. dill, chives, parsley)
• 1 tsp lemon zest
• Salt
• pepper (from the mill)
• 1 tbsp Hazelnuts
• 1 egg
• 500 ml vegetable broth
• 1 Carrot
• 150 g crème fraîche
• parsley (for garnish)

Instructions

1. 1.

   Remove the outer tough leaves, then cut out 8 nice leaves. Briefly boil them in water, remove, rinse cold and slice the ribs flat.

2. 2.

   Chop capers and mix with cream cheese, herbs, lemon zest, salt, pepper, nuts and egg. Spread on cabbage leaves. Fold sides inward and roll up, tying with kitchen twine if needed. Place rolls in a wide pot, add vegetable broth, bring to boil and simmer for about 25 minutes, turning once.

3. 3.

   Peel carrot, cut into fine sticks and cook in the last 8 minutes.

4. 4.

   Remove rolls. Stir crème fraîche into sauce, let thicken slightly and serve sprinkled with parsley leaves. Serve with boiled potatoes.