Red Cabbage Rolls with Barley and Walnuts

Ingredients

• 12 red cabbage leaves
• Salt
• 1 day‑old roll
• 1 onion
• 2 firm pears
• Lemon juice
• 0.5 bunch thyme
• 350 g cooked barley (pearl barley)
• 100 g chopped walnuts
• 1 egg
• Salt
• pepper (ground)
• Sweet Paprika Powder
• 2 tbsp clarified butter
• 300 ml Vegetable broth
• honey (to taste)

Instructions

1. 1.

   Blanch the cabbage leaves in boiling salted water for about 2 minutes, remove, rinse, pat dry and cut off thick edges.

2. 2.

   Soak the roll. Peel and finely dice the onion. Peel, halve, core and cube the pears; drizzle with lemon juice. Wash thyme and strip leaves. Mix barley and walnuts with egg, squeezed roll, pears, onions and thyme. Season with salt, pepper and paprika.

3. 3.

   Fill each cabbage leaf, fold in sides and roll into small parcels. Secure with wooden skewers.

4. 4.

   Heat clarified butter in a braising pot and brown the rolls all around for 2‑3 minutes. Add broth, cover and simmer on low heat for 30 minutes.

5. 5.

   Remove rolls and keep warm. Strain sauce through a sieve and season with salt, pepper and honey. Garnish rolls with fresh spruce needles if desired and serve with sauce.