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🍽️ Vegetarian Red Cabbage Rolls with Mushroom Filling

482 kcal · 30 min · 4 servings

Ingredients

• 12 large red cabbage leaves
• salt
• 20 g dried porcini mushrooms
• 150 g spelt (-rice)
• 1 onion
• 1 carrot (à 100 g)
• 1 stalk celery
• 400 g button mushrooms
• 2 sprigs thyme
• 5 tbsp olive oil
• 2 tbsp tomato paste (à 15 g)
• 450 ml vegetable stock
• pepper
• 1 handful parsley
• 100 g Grana Padano
• 2 tsp organic lemon zest
• 25 g spelt flour Type 1050
• 400 ml milk (1.5 % fat)
• nutmeg

Instructions

1. 1. Thoroughly wash the red cabbage leaves.
2. 2. Carefully separate the leaves from the hard core.
3. 3. Trim the thick central rib flat at the base.
4. 4. Blanch the leaves in boiling salted water for 3 to 4 minutes.
5. 5. Drain the vegetables in a colander.
6. 6. Rinse them under cold water to stop the cooking process.
7. 7. Let the water drain off completely.
8. 8. Soak the porcini mushrooms in 150 milliliters of hot water for 10 to 15 minutes.
9. 9. Lift the mushrooms out of the water and squeeze them well.
10. 10. Finely chop the porcini mushrooms.
11. 11. Set aside the mushroom soaking liquid.
12. 12. Bring the spelt to a brief boil in double the amount of salted water according to package instructions.
13. 13. Cook the spelt on low heat for about 25 minutes until al dente.
14. 14. Drain the spelt and let it drip dry.
15. 15. Peel the onion and dice it finely.
16. 16. Peel and wash the carrots.
17. 17. Cut the carrots into fine cubes.
18. 18. Peel and wash the celery.
19. 19. Dice the celery finely.
20. 20. Clean the mushrooms.
21. 21. Finely chop the mushrooms.
22. 22. Wash the thyme.
23. 23. Shake the thyme dry.
24. 24. Heat oil in a large pan.
25. 25. Sauté the onion, carrot, and celery cubes over medium heat for 6 to 8 minutes.
26. 26. Add the mushrooms and porcini.
27. 27. Fry the mixture over high heat for 3 to 4 minutes.
28. 28. Cook until the liquid has evaporated.
29. 29. Stir in the tomato paste.
30. 30. Let the tomato paste sweat for 2 minutes.
31. 31. Deglaze the pan with 300 milliliters of vegetable stock.
32. 32. Add the soaking liquid from the porcini mushrooms.
33. 33. Add the thyme to the sauce.
34. 34. Simmer the sauce over low heat for 8 to 10 minutes.
35. 35. Season the sauce with salt and pepper.
36. 36. Remove the thyme sprigs.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Pluck the parsley leaves off the stems.
40. 40. Finely chop the parsley.
41. 41. Finely grate 80 grams of Grana Padano.
42. 42. Mix the spelt into the mushroom ragù.
43. 43. Add the grated Grana Padano to the filling.
44. 44. Add 1 teaspoon of lemon zest.
45. 45. Add half of the parsley to the filling.
46. 46. Place 2 tablespoons of filling on each red cabbage leaf.
47. 47. Fold in the sides of the leaf.
48. 48. Roll the rolls up tightly.
49. 49. Heat 1 tablespoon of oil in a large pan.
50. 50. Fry the rolls on all sides over medium heat for 2 to 3 minutes.
51. 51. Pour the remaining vegetable stock over the rolls.
52. 52. Cook the rolls covered over low heat for 12 to 15 minutes.
53. 53. Lift the rolls out of the pan.
54. 54. Let them drip dry briefly.
55. 55. Heat 2 tablespoons of olive oil in a pot.
56. 56. Stir in the spelt flour.
57. 57. Sauté the flour over medium heat for 1 minute.
58. 58. Pour in the milk gradually while stirring.
59. 59. Bring the sauce to a boil.
60. 60. Simmer the sauce over low heat for 3 to 4 minutes.
61. 61. Simmer until the sauce is creamy.
62. 62. Season the sauce with 1 pinch of freshly grated nutmeg.
63. 63. Add the remaining lemon zest.
64. 64. Season the sauce with salt and pepper.
65. 65. Spread the béchamel sauce in a circle on the plates.
66. 66. Halve the red cabbage rolls.
67. 67. Place the rolls on the sauce.
68. 68. Sprinkle the remaining parsley over the top.
69. 69. Shave the remaining Grana Padano over the rolls.

Nutrition per serving

• kcal: 482
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 41 g