Stuffed Cabbage Wraps with Beets

Ingredients

• 8 medium savoy cabbage leaves
• Salt
• 200 g cooked and peeled beetroot (vacuum-packed; 2 cooked and peeled)
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• Pepper
• 0.25 tsp cayenne pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 clove garlic
• 200 g sheep's cheese (9% fat absolute)

Instructions

1. 1.

   Wash the cabbage leaves, clean them and blanch them in boiling salted water for 3-4 minutes, then cool them under cold water, remove them and pat them dry. Cut the thick leaf ribs flat or cut them out. Spread the leaves out on the work surface.

2. 2.

   Cut the beetroot into thin strips. Heat 1 tbsp of oil in a pan. Simmer the beetroot over medium heat for about 5 minutes. Season with lemon juice, salt, pepper and cayenne pepper.

3. 3.

   Halve the bell peppers, remove the seeds, wash them and cut them into strips lengthwise. Peel and finely chop the garlic.

4. 4.

   Heat 1 tbsp of oil in a wide pan. Sauté the peppers and garlic over medium heat for about 3-4 minutes, stirring frequently. Season with salt and pepper.

5. 5.

   Cut the sheep's cheese into small pieces. Spread the peppers, beetroot and cheese on the cabbage leaves. Fold in the opposite sides of the cabbage leaves slightly and roll everything up into rolls, securing them with wooden skewers if desired.