Vegetarian Savoy Cabbage Rolls
Vegetarian savoy cabbage rolls with buckwheat and walnut filling from Spoonsparrow is a hit not only with vegetarians.
Ingredients
- 2 onions
- 3 tbsp Olive oil (30 ml)
- 75 g Buckwheat groats
- 500 ml vegetable broth
- 30 g Walnuts
- 1 sprig thyme
- 1 stalk Parsley
- 40 g Parmesan (37% fat)
- 1 egg
- Salt
- Pepper
- 4 Savoy cabbage leaves
- 200 g carrots (2 carrots)
- 250 g Leeks (1 bunch)
- 1 heaped tbsp Curry powder
- 125 ml Soy cream
Instructions
-
1.
Peel the onions and finely dice them.
-
2.
Sauté the onions in a pan with 1 1/2 tbsp of oil over medium heat. Add the buckwheat groats and sauté briefly.
-
3.
Deglaze with 250 ml of broth and bring to a boil. Cover and simmer for 25 minutes over low heat until the buckwheat has swelled. Remove from the pot and let cool slightly.
-
4.
While the buckwheat is swelling, chop the walnuts. Wash, dry, pluck the leaves from the thyme and parsley, and finely chop them. Grate the Parmesan.
-
5.
Mix the buckwheat, walnuts, and herbs with the egg and Parmesan. Season with salt and pepper.
-
6.
Blanch the Savoy cabbage leaves in boiling salted water for 3 minutes (parboil), remove, cool in cold water, drain, and pat dry with kitchen paper.
-
7.
Wash, peel, and cut the carrots into thin strips. Wash, clean, and slice the leeks into thin rings.
-
8.
Spread the Savoy cabbage leaves out and cut out wedge-shaped strips from the thick central ribs.
-
9.
Distribute the buckwheat on the leaves and roll them up, tucking in the sides so that the filling does not fall out. Tie securely with kitchen twine or pin with toothpicks.
-
10.
Heat the remaining oil in a braising pan. Brown the rolls all over over medium heat and remove them.
-
11.
Add the carrots and leeks to the braising pan and sauté them. Sprinkle with curry and pour in the remaining broth.
-
12.
Return the rolls to the braising pan on top of the vegetables and simmer covered for 30 minutes over medium heat.
-
13.
Remove the vegetarian cabbage rolls and keep warm. Bring the vegetable sauce to a boil. Add the soy cream and cook for 4-5 minutes. Season with salt and pepper. Place the rolls in the sauce and serve immediately.
