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🍽️ Savoy Cabbage Rolls

358 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Savoy Cabbage 0.25 pc.
• Onions, red 1 pc.
• Soup vegetables 1 bunch
• Mushrooms, brown 200 g
• Rapeseed oil 2 tbsp
• Quinoa 200 g
• Water 400 ml
• Pepper, black ground Pinch
• Vegetable broth 400 ml
• Heavy cream 100 ml
• Cornstarch 1 tbsp

Instructions

1. 1. Bring about 5 liters of salted water to a boil in a large pot.
2. 2. Wash the savoy cabbage thoroughly.
3. 3. Carefully separate 8 to 12 leaves and remove the thick stems.
4. 4. Cook the leaves in the boiling salted water for about 4 minutes until they are soft.
5. 5. Drain the leaves, shock them with cold water, and let them drain well.
6. 6. Halve and peel the onions, then cut them into fine cubes.
7. 7. Wash the soup vegetables and peel them if necessary.
8. 8. Dice the soup vegetables finely.
9. 9. Clean the mushrooms with kitchen paper if necessary.
10. 10. Cut the mushrooms into pieces.
11. 11. Heat the oil in a frying pan over high heat.
12. 12. Fry the onions, soup vegetables, and mushrooms for about 4 minutes.
13. 13. Rinse the quinoa thoroughly in a sieve under lukewarm water.
14. 14. Add the quinoa to the pan.
15. 15. Fill the pan with water.
16. 16. Cook the quinoa covered over low heat for about 6 minutes.
17. 17. Season the quinoa with salt and pepper.
18. 18. Let the quinoa cool down slightly.
19. 19. Place about 3 tablespoons of quinoa on each savoy cabbage leaf.
20. 20. Fold in the side edges of the leaves.
21. 21. Roll the leaves from the stem end to the top end.
22. 22. Secure the rolls with wooden skewers if necessary.
23. 23. Place the rolls tightly next to each other in a frying pan.
24. 24. Fill the pan with vegetable broth.
25. 25. Cook the rolls covered over low heat for about 10 minutes.
26. 26. Remove the savoy cabbage rolls from the pan.
27. 27. Stir the cream into the broth.
28. 28. Mix the starch in a bowl with 2 tablespoons of cold water.
29. 29. Add the starch mixture to the sauce.
30. 30. Let the sauce simmer lightly for about 2 minutes.
31. 31. Season the sauce to taste.
32. 32. Return the savoy cabbage rolls to the cream sauce.
33. 33. Serve the rolls.

Nutrition per serving

• kcal: 358
• Protein: 10 g · Fett/Fat: 17 g · Carbs: 41 g