Vegetarian Roll with Couscous Filling

Ingredients

• 8 large savoy cabbage leaves
• Salt
• 200 g instant couscous
• 400 ml Vegetable broth
• 2 carrots
• 1 Garlic clove
• 2 tbsp toasted almond kernels
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 2 Eggs
• 2 tbsp grated Parmesan cheese
• black pepper (freshly ground)

Instructions

1. 1.

   Blanch the savoy cabbage in boiling salted water for about 2 minutes. Carefully lift the leaves with a slotted spoon, shock them in cold water, place on a kitchen towel and drain. Cut thicker leaf strips flat.

2. 2.

   Pour the couscous over 400 ml of boiling broth and let it absorb for about 10 minutes. Peel and slice or shave the carrots thinly. Peel and finely chop the garlic. Sauté the carrots and almonds in 1 tbsp hot butter. Mix the parsley, eggs, and Parmesan into the couscous and season with salt and pepper.

3. 3.

   Place two overlapping cabbage leaves on top of each other and put the filling in the middle. Fold the sides over and roll tightly. Secure with toothpicks. Brown the rolls in the remaining hot butter on all sides. Deglaze with the rest of the broth, cover, and simmer for about 15 minutes until cooked through.

4. 4.

   Remove the toothpicks and serve with a yogurt dip if desired.