Cabbage Rolls with Cream Cheese Filling

Ingredients

• 8 large white cabbage leaves
• 1 red bell pepper (peeled, seeded, finely diced)
• 200 g green beans (trimmed, ends cut off, chopped)
• 150 g cream cheese
• 2 tsp thyme (chopped)
• 2 shallots (chopped)
• 1 egg
• 250 ml dry white wine
• 2 tbsp clarified butter
• 1 bay leaf
• 0.5 tsp Peppercorns
• Salt
• pepper (ground)
• 2 tsp caraway seeds
• optional sauce thickener

Instructions

1. 1.

   Mix cream cheese with egg, salt, pepper, thyme and a chopped shallot; fold in diced bell pepper and beans.

2. 2.

   Blanch cabbage leaves in boiling salted water for about 3 minutes, shock in cold water, drain; trim the stem with a sharp knife. Spread the cheese‑vegetable mixture on each leaf, roll up, and tie with kitchen twine.

3. 3.

   Brown the rolls in a roasting pan with 1 tbsp hot clarified butter, deglaze with white wine, then add enough water to almost cover the rolls.

4. 4.

   Add bay leaf and peppercorns; bake in preheated oven at 200 °C for about 30 minutes.

5. 5.

   Remove rolls, discard twine, set warm.

6. 6.

   Strain the cooking liquid through a fine sieve.

7. 7.

   In a saucepan, sauté remaining shallot in hot clarified butter until translucent, add caraway seeds, pour in strained sauce and reduce to ~250 ml; season with salt and pepper, thicken with optional thickener if needed.

8. 8.

   Serve rolls topped with the caraway sauce.