Stuffed Savoy Cabbage Leaves with Polenta

Ingredients

• 700 g savoy cabbage (1 head)
• Salt
• 650 ml vegetable broth
• 140 g polenta
• 50 g parmesan cheese
• 4 tbsp butter
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 20 g sun‑dried tomatoes
• 2 onions
• 1 tsp Cornstarch
• 1 Organic lemon
• 200 ml Milk (3.5% fat)
• 4 thyme sprigs

Instructions

1. 1.

   Separate the cabbage leaves, cut thick leaf strips flat and blanch the leaves in a pot of boiling salted water for 1–2 minutes. Remove, shock in cold water, and drain well.

2. 2.

   Set aside 16 large leaves and cut the rest into narrow strips.

3. 3.

   Bring about 500 ml vegetable broth to a boil in a pot and pour the polenta into it while stirring. Let it thicken on medium heat for about 10 minutes, then remove from heat and let cool slightly.

4. 4.

   Grate the parmesan finely. Slice the sun‑dried tomatoes into thin strips and combine them with the parmesan, 2 tbsp butter and the cabbage strips, then stir into the polenta and season with salt, pepper and nutmeg.

5. 5.

   Place a spoonful of the mixture in the center of each cabbage leaf, fold the leaf over to form a pouch, and tie closed with kitchen twine. Heat the remaining broth in a pot, add the pouches, cover and simmer on medium heat for about 10 minutes.

6. 6.

   Meanwhile, rinse the lemon hot and pat dry. Grate some zest and squeeze out the juice. Peel and finely chop the onions; sauté them in a pot with 2 tbsp melted butter until translucent. Dust with cornstarch, deglaze with the lemon juice while stirring, add the lemon zest and pour in the milk. Simmer on medium heat for about 5 minutes and season with salt, pepper and thyme.

7. 7.

   Arrange the pouches on warmed plates and drizzle with the sauce before serving.