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🍽️ Cabbage Rolls with Lentils and Beetroot Horseradish Sauce

401 kcal · 30 min · 4 servings

Ingredients

• 200 g lentils
• 3 bay leaves
• 1 white cabbage
• 1 onion
• 150 g carrots
• 2 tbsp olive oil
• 1 pinch ground cumin
• salt
• pepper
• 300 ml broth
• 2 tbsp sunflower oil
• 3 bulbs beetroot
• 4 tbsp horseradish
• 50 ml whipping cream

Instructions

1. 1. Preheat the oven to 100 degrees Celsius.
2. 2. Pour the lentils into a pot with boiling water and add the bay leaves. Cook the lentils until they are tender but still firm to the bite.
3. 3. Submerge the white cabbage leaves in boiling water for 2 minutes.
4. 4. Remove the cabbage leaves immediately from the water and shock them with ice-cold water to stop the cooking process.
5. 5. Peel the onion and chop it into fine cubes.
6. 6. Peel the carrot and cut it into small cubes as well.
7. 7. Sauté the onions and carrots in oil for 5 minutes.
8. 8. Mix the sautéed vegetable cubes with the cooked lentils.
9. 9. Season the filling with cumin, salt, and pepper.
10. 10. Fill the prepared cabbage leaves with the lentil mixture.
11. 11. Roll the filled leaves tightly into rolls.
12. 12. Tie the rolls securely with kitchen twine to keep their shape.
13. 13. Place the rolls in a non-stick pan.
14. 14. Pour broth over the rolls until they are almost covered.
15. 15. Let the rolls cook over low heat for 30 minutes.
16. 16. Carefully remove the rolls from the broth.
17. 17. Let the rolls drain briefly.
18. 18. Fry the rolls briefly in hot sunflower oil until golden brown.
19. 19. Keep the finished rolls warm in the preheated oven.
20. 20. Peel the beetroot bulbs.
21. 21. Cut the peeled beetroot into small cubes.
22. 22. Cook the beetroot cubes in the remaining broth until soft.
23. 23. Puree the soft beetroot cubes with 1 tablespoon of horseradish to make a smooth sauce.
24. 24. Pour the beetroot sauce onto the plates as a decorative circle.
25. 25. Garnish the sauce with the remaining fresh horseradish and a dollop of cream.
26. 26. Place the warm rolls on top of the sauce.
27. 27. Decorate the dish with a bay leaf and serve immediately.

Nutrition per serving

• kcal: 401
• Protein: 18 g · Fett/Fat: 16 g · Carbs: 46 g