Cabbage Rolls with Pumpkin Filling

Ingredients

• 600 g large kale leaves (8 large)
• Salt
• 600 g muskmelon pumpkin
• 500 g waxy potatoes
• 3 Carrots
• 2 stems marjoram
• 1 onion
• 80 g cured beef ham
• 1 tbsp butter
• Pepper
• nutmeg
• 400 ml Vegetable broth
• 1 tsp starch

Instructions

1. 1.

   Wash the kale leaves, remove tough stems. Blanch leaves for 3 minutes in boiling salted water, drain and shock with cold water.

2. 2.

   Wash, peel, seed pumpkin and dice small. Peel potatoes, dice and cook with pumpkin cubes in boiling salted water for about 5 minutes. Drain and let rest.

3. 3.

   Meanwhile peel carrots and slice. Wash marjoram, shake dry and chop leaves. Dice onion finely. Cube cured beef ham.

4. 4.

   Heat butter in a pan. Sauté onions and carrots over medium heat until golden brown. Add ham, pumpkin and potatoes. Remove from heat, stir in marjoram, season with salt, pepper and freshly grated nutmeg.

5. 5.

   Lay kale leaves on a work surface. Spoon 1–2 tbsp of vegetable mixture onto each leaf. Fold sides in, roll up and secure with toothpicks.

6. 6.

   Spread remaining vegetable mixture in a baking dish, place rolls on top. Pour broth over them and bake at 160 °C (140 °C fan) for about 25 minutes. Remove rolls from oven. Thicken the broth with starch mixed in water and serve with the cabbage rolls.