Cabbage rolls
1 savoy cabbage
1 tsp salt
Remove the bigger, top leaves and save the inner leaves for the
filling. Bring the water to boil, add the salt and parboil 1-2 cabbage
leaves at a time for about 1-2 minutes. Cool the leaves down in
a cold-water bath. Once the leaves have cooled down, cut off the
hard stem. The cooled leaves are now ready for rolling.
Filling:
1 tbsp vegetable fond
½ bag of fresh spinach
½ bunch of flat-leaf parsley
3 dl (uncooked) quinoa
2 carrots
1 yellow onion
2 garlic gloves
200 g shiitake mushrooms
½ bunch of mint
½ bunch of spring onion
savoy cabbage
1 lemon
Boil the quinoa (according to the instructions on the box). Grate the carrots,
onion, and garlic. Finely chop the shiitake mushrooms and savoy cabbage.
Squeeze the juice out of the lemon. Sauté the vegetables in olive oil and season
them with salt, pepper, and vegetable fond. Add the boiled quinoa and fresh spinach.
Add the fresh herbs and lemon juice and mix. Place about two tablespoons
of the filling in the middle of each cabbage leaf and roll. Roast the rolls in
an oven (180°C for about 15 min) or steam them in a steamer (for about 10 min).
Carrot purée
400 g of peeled carrots
2-3 dl milk
100 g butter
salt
lemon
Place all ingredients in a pot and boil until they are thoroughly cooked.
Sieve and store the broth. Put the boiled carrots into a blender and
add liquid until the desired consistency has been reached.
Season with salt and lemon juice.
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