Savoy Cabbage Rolls with Lentil Pomegranate Filling

Ingredients

• 1 onion
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• 500 ml vegetable broth
• 250 g red lentils
• 1 Pomegranate
• 1 tsp garam masala (Indian spice blend)
• a pinch ground ginger
• Salt
• Pepper
• 12 large savoy cabbage leaves
• 150 ml soy cream
• 5 g cornstarch (1 tsp)
• 0.5 bunch mixed herbs (e.g., coriander, parsley, basil)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 2 tbsp rapeseed oil in a pan. Sauté about half of the onions and all the garlic over medium heat until translucent. Add 300 ml broth, add the lentils, and cook for 7–10 minutes until al dente.

2. 2.

   Meanwhile halve the pomegranate and release the seeds. Mix the cooked lentils with the pomegranate seeds. Season with Garam Masala, ginger, salt, and pepper.

3. 3.

   Wash the cabbage leaves, cut off thick rib ends. Blanch the leaves in boiling salted water for 2 minutes, drain, and shock them in cold water. Pat dry.

4. 4.

   Place three overlapping leaves side by side and spoon 1/4 of the lentil mixture onto each. Fold in the sides and roll up. Secure with toothpicks. Place the rolls in a steamer basket and steam covered over hot water for about 15 minutes.

5. 5.

   Meanwhile, heat remaining oil in a pan for the sauce. Sauté the remaining onion until translucent. Add the rest of the broth and soy cream. Simmer for about 5 minutes. Whisk cornstarch with a little cold water to make a slurry, add it, bring to a boil, then reduce to a creamy consistency.

6. 6.

   Wash and dry the herbs, stir them into the sauce. Season with salt, pepper, and lemon juice. Divide the sauce among four plates. Slice each cabbage roll into three pieces and arrange on top of the sauce.