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🍽️ Savoy Cabbage Rolls with Cream Cheese Filling

551 kcal · 30 min · 4 servings

Ingredients

• 1 small head Savoy cabbage (1 kg)
• 1 tbsp capers
• 400 g cream cheese
• 2 tbsp herbs (fresh, chopped, mixed e.g. dill, chives, parsley)
• 1 tsp lemon zest
• salt
• pepper (from the mill)
• 1 tbsp hazelnuts
• 1 egg
• 500 ml vegetable broth
• 1 carrot
• 150 g crème fraîche
• parsley (for garnish)

Instructions

1. 1. Remove the tough outer leaves of the savoy cabbage.
2. 2. Separate eight nice, whole leaves from the head.
3. 3. Dip the leaves briefly into boiling water.
4. 4. Take the leaves out and rinse them under cold water.
5. 5. Slice the thick central ribs of the leaves flat.
6. 6. Finely chop the capers.
7. 7. Mix the capers with cream cheese, herbs, lemon zest, salt, pepper, nuts, and egg.
8. 8. Spread the filling evenly over the cabbage leaves.
9. 9. Fold the sides of the leaves inward.
10. 10. Roll the leaves up tightly.
11. 11. Secure the rolls with kitchen twine if necessary.
12. 12. Place the rolls in a large pot.
13. 13. Pour in vegetable broth.
14. 14. Bring the broth to a boil.
15. 15. Let the rolls simmer gently for about 25 minutes.
16. 16. Turn the rolls once during the cooking process.
17. 17. Peel the carrot.
18. 18. Cut the carrot into thin strips.
19. 19. Cook the carrot strips for the last 8 minutes.
20. 20. Remove the finished rolls from the pot.
21. 21. Stir crème fraîche into the sauce.
22. 22. Let the sauce reduce briefly.
23. 23. Garnish the sauce with fresh parsley leaves.
24. 24. Serve the rolls with boiled potatoes.

Nutrition per serving

• kcal: 551
• Protein: 21 g · Fett/Fat: 46 g · Carbs: 14 g