Stuffed White Cabbage Rolls
Stuffed white cabbage rolls from Spoonsparrow are a vegetarian counterpart to the classic cabbage roll and are always well received.
Ingredients
- 500 g cabbage
- 1 lemon (juice)
- 1 onion
- 40 g Butter
- 50 g Parmesan (grated)
- 2 tbsp chopped walnuts
- 2 tbsp finely chopped parsley
- 0.5 can saffron
- Salt
- Pepper (freshly ground)
- 1 tsp seasoned vegetable broth powder
- 2 egg yolks
- 50 g flour
- 20 g clarified butter
- 3 tbsp heavy cream
Instructions
-
1.
Clean the cabbage and separate 4 large leaves. Quarter the remaining cabbage, remove the core, and cut crosswise into strips. Peel and finely dice the onion.
-
2.
Blanch the whole cabbage leaves in boiling salted water with lemon juice for about 3 minutes, then remove, shock in cold water, and drain. Set aside the cooking liquid. Sauté the onion in hot butter until translucent, add the cabbage strips and sauté briefly, pour in one cup of the reserved cooking liquid, cover, and simmer for about 5 minutes.
-
3.
Season the cabbage with saffron, salt, pepper, and seasoned broth powder, then fold in walnuts, parsley, cheese, egg yolks, and flour.
-
4.
Spread the filling onto the cabbage leaves, roll them up, and secure with kitchen twine.
-
5.
In a braising pot heat clarified butter, brown the rolls, pour in two cups of vegetable cooking liquid, cover, and cook over medium heat for 30 minutes. Then stir in cream, season to taste, and serve the stuffed white cabbage rolls.
