Salad Rolls with Filling and Leek-Tomato Vegetables

Ingredients

• 8 large Batavia lettuce leaves
• 1 onion
• 1 Carrot
• 1 tbsp chopped parsley
• 2 Eggs
• 2 tbsp small capers
• 400 g cooked rice
• paprika powder
• Salt
• ground pepper
• 8 leek leaves
• 1 stalk leek
• 3 tbsp olive oil
• 150 ml white wine
• 600 g peeled tomatoes (canned)

Instructions

1. 1.

   Wash the leaves and blanch them in boiling salted water for 1 minute. Remove, shock with cold water, drain well and lay side by side on a kitchen towel. Peel and finely dice the onion and carrot. Combine the vegetables, parsley, eggs, capers and rice in a bowl and season with paprika, salt and pepper. Mix well, spread onto the Batavia leaves, fold the opposite sides slightly and roll the leaves into roulades.

2. 2.

   Tie the blanch‑touched leek leaves into bundles. Wash, trim and cut the leek into ~1 cm rings. Heat oil in a pot, sauté the leek, deglaze with white wine, add tomatoes and season with salt and pepper. Place the Batavia roulades on top of the vegetables and steam covered over low heat for about 20 minutes. Serve immediately.