Vegetarian Savoy Cabbage Rolls with Pretzel Filling

Ingredients

• 500 g old-fashioned pretzels
• 200 ml milk
• 8 large savoy cabbage leaves
• Salt
• 200 g knollensellerie (celery root)
• 1 onion
• 1 handful parsley
• 1 tbsp butter
• Pepper (ground freshly)
• Nutmeg (freshly grated)
• 2 Eggs
• semolina breadcrumbs (as needed)
• vegetable oil (for greasing)

Instructions

1. 1.

   Dice the pretzels and place them in a large bowl. Bring the milk to a boil and pour it over the pretzels. Let soak for about 20 minutes.

2. 2.

   Meanwhile, bring salted water to a boil in a large pot and blanch the cabbage leaves for about 5 minutes. Drain, shock with ice water, pat dry, and cut the leaf edges flatter. Peel, peel, and grate the celery root coarsely. Peel and finely dice the onion. Rinse the parsley, shake dry, pluck the leaves, and chop finely. Sauté the onions and celery in hot butter until translucent in a small pot. Remove from heat, stir in the parsley, and add to the pretzel mixture. Season with salt, pepper, and nutmeg. Beat in the eggs and knead everything well by hand. If needed, add a little more breadcrumbs so the dough is workable. Spread the cabbage leaves on a work surface. Divide the pretzel dough into 8 portions and place each in the center of a leaf. Fold in the sides and roll tightly into rolls. Secure with kitchen twine or toothpicks if desired.

3. 3.

   Fill a large pot about 2 cm high with water, set a steamer basket over it, brush the basket with oil, and place the rolls seam side down. Cover the pot and steam the rolls for about 30 minutes. Serve by cutting in half and arranging on a bowl as desired.