Swiss-Style Cabbage Rolls with Cheese

Ingredients

• 1 white cabbage (about 1 kg)
• Salt
• 1 small onion
• 2 tbsp chopped parsley
• 2 stale rolls
• 250 ml vegetable broth
• 2 tbsp butter
• black pepper (ground)
• 1 tbsp chopped marjoram
• 1 tbsp Tomato Paste
• 1 tsp chopped rosemary

Instructions

1. 1.

   Remove the outer leaves and stem from the cabbage. Carefully separate the individual leaves. Blanch the larger leaves in salted water for 3-4 minutes, drain, rinse with cold water, and let them dry. Spread the larger leaves on kitchen paper. Squeeze out the smaller ones and finely chop.

2. 2.

   Peel and finely chop the onion. Soak the rolls in water and squeeze out excess liquid. Heat 1 tbsp butter in a pan, sauté the onion, parsley, and chopped cabbage with salt, pepper, and marjoram. Mix in the rolls. Spread the mixture on the large cabbage leaves and roll them up.

3. 3.

   Heat the remaining butter and brown the cabbage rolls for 10 minutes. Add tomato paste and rosemary, pour in broth, cover, and simmer for another 10 minutes. Serve topped with grated Gruyère.