Savoy Cabbage Rolls

Ingredients

• 24 Savoy cabbage leaves (12 large and 12 small)
• 1050 ml vegetable broth
• 120 g buckwheat
• 1 tsp ground coriander
• 80 g hazelnuts
• 1 tbsp flaxseeds
• 200 g onions
• 2 tbsp butter
• 200 g mushrooms
• 2 cloves garlic
• 3 tbsp chopped parsley
• 0.25 tsp marjoram
• 0.25 tsp thyme
• Pepper
• Salt
• 4 tbsp tomato paste
• 4 tbsp heavy cream
• 4 mushrooms (for garnish)

Instructions

1. 1.

   Wash cabbage leaves. Bring 800 ml vegetable broth to a boil and blanch the leaves in portions for about 3 minutes, then drain well.

2. 2.

   Rinse buckwheat under hot water and dry roast it with coriander in a pan while stirring.

3. 3.

   Add 250 ml of broth, bring to a boil once, then let it stand for 10 minutes. Chop hazelnuts finely, mix with flaxseeds, and toast them in a pan without fat.

4. 4.

   Dice onions and sauté them in butter until translucent. Clean mushrooms, roughly dice them, and cook with the onions for 3 minutes. Squeeze garlic into the pan and stir in chopped parsley.

5. 5.

   Combine the onion-mushroom mixture and nuts with the buckwheat. Season with marjoram, thyme, pepper, and salt.

6. 6.

   Place one large and one small cabbage leaf together, add a tablespoon of filling, roll them up, place in a pan, and lightly season with salt.

7. 7.

   Whisk tomato paste into 300 ml blanching broth and pour over the rolls; cook covered on medium heat for 15 minutes.

8. 8.

   Distribute the rolls onto plates, reduce the sauce slightly, stir in cream, taste, and pour over the rolls. Slice mushrooms, sprinkle them on top, and serve.