White Cabbage Rolls

Ingredients

• 1 white cabbage
• 1 onion
• 4 Garlic cloves
• 50 g dried tomatoes in oil
• 4 tbsp olive oil
• 100 g buckwheat groats
• 300 ml Vegetable broth
• 1 tsp marjoram (dried)
• 2 tsp organic lemon zest
• 0.5 tsp ground coriander
• 0.5 tsp cumin powder
• 1 pinch cayenne pepper
• Salt
• pepper (from grinder)
• 1 kg tomatoes
• 1 tbsp parsley (finely chopped)
• 1 tbsp dill (finely chopped)
• 2 tbsp breadcrumbs
• 50 ml white wine

Instructions

1. 1.

   Wash, trim and separate the outer leaves of the cabbage. Blanch the cabbage in boiling salted water until tender.

2. 2.

   Remove the cabbage head, peel off the soft outer leaves, blanch again, remove, peel until about 16 blanched leaves are ready. Spread the leaves on a kitchen towel, let drain, cut thick ribs flat.

3. 3.

   Peel and finely chop onion and two garlic cloves. Slice dried tomatoes into small pieces. Sauté onion and garlic in 2 tbsp oil, add tomato pieces and groats, pour in broth and simmer for about 5 minutes, then reduce heat to very low and let thicken for another 15 minutes. Season with salt, marjoram, lemon zest, coriander, cumin, pepper and cayenne, taste.

4. 4.

   Peel, halve, core and dice the tomatoes. Roughly one third of the tomatoes are mixed with herbs and breadcrumbs into the groat mixture.

5. 5.

   Place two cabbage leaves on top of each other, fill each with about 1 tbsp groat mixture, roll tightly, arrange rolls seam side down in a greased baking dish. Finely chop remaining garlic, mix with 2 tbsp olive oil and wine, stir into remaining tomato cubes, season and pour over the rolls.

6. 6.

   Bake covered at 200°C for about 1 hour, adding a splash of water if needed. Serve with potatoes.