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🍽️ Cabbage Rolls with Chestnut Filling and Hazelnut Spätzle

881 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Savoy Cabbage 1 pc.
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Rosemary, fresh 10 g
• Soft Dates, dried and pitted 60 g
• Chestnuts - peeled 80 g
• Oil 5 tbsp
• Balsamic vinegar, light 3 tbsp
• Vemondo vegan mince 275 g
• Parsley, fresh 10 g
• Pepper, black ground Pinch
• Vegetable broth 300 ml
• Hazelnut kernels, ground 100 g
• Vemondo vegan spätzle 800 g
• Nutmeg, ground Pinch

Instructions

1. 1. Bring five liters of salted water to a boil in a large pot.
2. 2. Wash the savoy cabbage and carefully peel off eight to twelve leaves.
3. 3. Remove the hard stem from the base of each leaf.
4. 4. Cook the leaves in the boiling salted water for about four minutes until they are pliable.
5. 5. Drain the leaves and shock them under cold water.
6. 6. Let the leaves drain well.
7. 7. Halve the onions, peel them, and dice them finely.
8. 8. Peel the garlic clove and chop it finely.
9. 9. Wash the rosemary, shake it dry, and pick the needles off the stems.
10. 10. Finely chop the rosemary needles.
11. 11. Chop the dates and chestnuts coarsely.
12. 12. Heat one tablespoon of oil in a large frying pan over medium heat.
13. 13. Fry the onions and garlic in the pan.
14. 14. Add the chopped dates and chestnuts.
15. 15. Deglaze the mixture with light balsamic vinegar.
16. 16. Mix the fried mixture in a large bowl with the minced meat and parsley.
17. 17. Season the filling with salt and pepper.
18. 18. Lay the savoy cabbage leaves flat.
19. 19. Distribute the filling on the upper third of each leaf.
20. 20. Fold the sides of the leaves towards the center.
21. 21. Roll the leaves tightly into a roulade.
22. 22. Tie each roulade securely with kitchen twine.
23. 23. Heat two tablespoons of oil in another frying pan over medium heat.
24. 24. Fry the roulades on both sides.
25. 25. Deglaze the roulades with vegetable broth.
26. 26. Simmer the roulades with the lid closed for about fifteen minutes.
27. 27. Heat two tablespoons of oil in a frying pan over medium heat.
28. 28. Toast the ground hazelnut kernels in the pan for about thirty seconds.
29. 29. Add the spätzle and heat them for about two minutes.
30. 30. Season the spätzle with salt, pepper, and nutmeg.
31. 31. Plate the savoy cabbage roulades with the vegan hazelnut spätzle.
32. 32. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 881
• Protein: 29 g · Fett/Fat: 42 g · Carbs: 98 g