Vegetarian Red Cabbage Rolls

Ingredients

• 12 large red cabbage leaves
• Salt
• 20 g dried porcini mushrooms
• 150 g spelt (-rice)
• 1 onion
• 1 carrot (approx. 100 g)
• 1 celery stalk
• 400 g champignons
• 2 sprigs thyme
• 5 tbsp olive oil
• 2 tbsp tomato paste (approx. 15 g)
• 450 ml vegetable broth
• Pepper
• 1 handful parsley
• 100 g Grana Padano
• 2 tsp lemon zest
• 25 g spelt flour Type 1050
• 400 ml milk (1.5% fat)
• nutmeg

Instructions

1. 1.

   Wash the red cabbage leaves, remove the core, and flatten the thick central ribs. Blanch in boiling salted water for 3-4 minutes, drain in a sieve, chill in cold water, and drain.

2. 2.

   Soak porcini mushrooms in 150 ml of hot water for 10-15 minutes. Remove, squeeze well, and finely chop. Set the soaking liquid aside.

3. 3.

   Briefly bring spelt to a boil in double the amount of salted water according to package instructions, then cook gently for approx. 25 minutes until firm to the bite, drain, and set aside.

4. 4.

   Peel and finely dice the onion. Peel, wash, and finely dice the carrots. Peel, wash, and finely dice the celery. Clean and finely chop the champignons. Wash and dry the thyme.

5. 5.

   Heat oil in a large pan, sauté the onion, carrot, and celery cubes over medium heat for 6-8 minutes. Add the champignons and porcini mushrooms and fry over high heat for 3-4 minutes until the liquid evaporates. Stir in the tomato paste and sauté for 2 minutes, then deglaze with 300 ml of vegetable broth and the porcini mushroom soaking liquid. Add thyme and simmer gently for 8-10 minutes. Season with salt and pepper and remove the herbs.

6. 6.

   Meanwhile, wash, dry, and finely chop the parsley leaves. Grate 80 g of Grana Padano finely and mix with spelt, add 1 tsp lemon zest and half of the parsley.

7. 7.

   Place 2 tbsp of filling on a red cabbage leaf, fold in the sides, and roll tightly. Heat 1 tbsp of oil in a large pan and fry the rolls all over for 2-3 minutes. Pour over the remaining vegetable broth, cover, and simmer gently for 12-15 minutes. Remove and drain briefly.

8. 8.

   Heat 2 tbsp of olive oil in a saucepan. Stir in spelt flour and sauté over medium heat for 1 minute. Gradually pour in milk while stirring, bring to a boil, and simmer gently for 3-4 minutes until the sauce thickens. Season with a pinch of freshly grated nutmeg, remaining lemon zest, salt, and pepper.

9. 9.

   Spread the béchamel sauce in a circular pattern on plates, halve the vegetarian red cabbage rolls and place them on top. Sprinkle with the remaining parsley and grate the remaining Grana Padano over the vegetarian red cabbage rolls.