Krautwickel

Ingredients

• 2 old-fashioned rolls
• 1 small kale (Chabis) about 750 g
• 1 onion
• a handful of parsley
• 30 g Butter
• 50 ml Vegetable broth
• 1 sprig rosemary
• 1 egg
• Salt
• Pepper (freshly ground)
• 1 tsp Dried oregano
• 250 ml dry red wine
• 2 tbsp lingonberry jam

Instructions

1. 1.

   Preparation

2. 2.

   Soak the rolls in cold water.

3. 3.

   Wash the kale and remove 12 large leaves. Quarter the kale, cut out the stem, place the leaves in the perforated basket of the Duromatic. Pour about 250 ml water onto the pot bottom and place the basket over it. Put the remaining kale on top, seal the pot, cook at level 2 for about 5 minutes, then quickly steam off.

4. 4.

   From the kale leaves cut flat the hard ribs and finely chop the rest of the kale.

5. 5.

   Peel and dice the onion finely. Wash the parsley, shake dry, pluck the leaflets from stems and finely chop.

6. 6.

   Preparation

7. 7.

   Sauté the finely chopped kale in 10 g butter, pour in the broth, add the onion and simmer for about 10 minutes.

8. 8.

   Lay the kale leaves side by side. Finely chop the rosemary needles. Squeeze the rolls and mix with the kale‑onion mixture plus egg, salt, pepper, oregano, and rosemary. Spread the filling on the kale leaves, fold the leaves around the filling, roll up and tie with kitchen twine. Heat the remaining butter in the Duromatic and sauté the kale wraps all around for 3–5 minutes. Deglaze with red wine, seal and cook at level 1 for about 8 minutes, then quickly steam off.

9. 9.

   Remove the kale wraps and set warm. Bring the sauce to a boil and reduce for about 5 minutes. Stir in lingonberry jam and season with salt and pepper.

10. 10.

    Plate the kale wraps with sauce, grind coarse pepper over them and garnish with fresh parsley and rosemary.