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🍽️ Cabbage Rolls with Vegetables

266 kcal · 30 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin
• salt
• pepper
• 4 tbsp olive oil (10 g each)
• 1 shallot
• 1 clove of garlic
• 50 g celeriac
• 100 g red lentils
• 375 ml vegetable broth
• 50 g walnut kernels
• 1 pinch cumin
• 250 g savoy cabbage (8 large leaves)
• 1 stalk parsley
• 1 pinch allspice
• 1 pinch cayenne pepper
• 2 tbsp lemon juice (10 g each)

Instructions

1. 1. Peel the pumpkin, wash it, and cut it in half.
2. 2. Remove the seeds and fibers from the flesh.
3. 3. Cut the flesh into small cubes.
4. 4. Take 200 grams of the pumpkin and mix them with salt, pepper, and two tablespoons of olive oil.
5. 5. Place the mixture on a baking sheet lined with baking paper.
6. 6. Preheat the oven to 175 degrees (160 degrees with fan or gas mark 2).
7. 7. Roast the pumpkin in the oven for 25 minutes.
8. 8. In the meantime, peel the shallot, garlic, and celery.
9. 9. Finely dice the shallot, garlic, and celery.
10. 10. Add the remaining pumpkin, one tablespoon of oil, and the lentils to a pot.
11. 11. Sauté the ingredients over medium heat for 3 minutes.
12. 12. Deglaze the vegetables with broth.
13. 13. Bring the mixture to a boil.
14. 14. Simmer the vegetables over low heat for about 15 minutes.
15. 15. Roast the walnuts in a pan without fat for 2 to 3 minutes over medium heat.
16. 16. Roast the walnuts until they are fragrant.
17. 17. Let the walnuts cool down briefly.
18. 18. Finely chop the walnuts.
19. 19. Season the lentil mixture with salt, pepper, and cumin.
20. 20. Mash the vegetables roughly.
21. 21. Fold the chopped walnuts into the vegetable mixture.
22. 22. Clean the savoy cabbage and pull off the leaves.
23. 23. Remove the thick leaf veins from the leaves.
24. 24. Wash the leaves thoroughly.
25. 25. Bring salted water to a boil.
26. 26. Blanch the savoy cabbage leaves in the boiling water for about 2 minutes.
27. 27. Drain the leaves.
28. 28. Shock the leaves with cold water.
29. 29. Pat the leaves dry.
30. 30. Fill the savoy cabbage leaves with the lentil vegetable mixture.
31. 31. Roll up the leaves into rolls.
32. 32. Tie the rolls together with kitchen twine.
33. 33. Place the rolls in a pot with a steamer insert.
34. 34. Steam the rolls over low heat for 6 to 7 minutes.
35. 35. In the meantime, wash the parsley.
36. 36. Shake the parsley dry.
37. 37. Finely chop the parsley leaves.
38. 38. Puree the pumpkin with the remaining oil, allspice, cayenne pepper, and lemon juice until smooth.
39. 39. Season the pumpkin dip with salt.
40. 40. Transfer the dip into a small bowl.
41. 41. Sprinkle the chopped parsley over the dip.
42. 42. Serve the cabbage rolls with vegetables alongside the pumpkin dip.

Nutrition per serving

• kcal: 266
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 15 g