1 savoy cabbage
1 tsp salt
Remove the largest leaves from the cabbage and save the inner core for the filling. Bring water to a boil, add salt, and blanch 1-2 cabbage leaves at a time for about 1-2 minutes. Cool in cold water. Once the leaves have cooled, cut off the tough stem part. The cooled leaves are ready for rolling.
Filling:
3 dl (uncooked) quinoa
2 carrots
1 yellow onion
2 cloves garlic
200 g shiitake mushrooms
savoy cabbage
1 lemon
1 tbsp vegetable stock concentrate
½ bag fresh spinach
½ bunch flat-leaf parsley
½ bunch mint
½ bunch spring onions
Cook the quinoa until done. Grate the carrot, onion, and garlic, finely chop the shiitake mushrooms and savoy cabbage. Sauté the vegetables in olive oil, season with salt, pepper, and vegetable stock concentrate. Add the cooked quinoa and fresh spinach. Add the fresh herbs and lemon juice and mix. Place about 2 tablespoons of filling in the center of each cabbage leaf and roll into a parcel. Roast the rolls in the oven (180 degrees C for approx. 15 min) or steam in a steamer (approx. 10 min).
Cook quinoa until done (according to package instructions). Grate the carrot, onion and garlic, finely chop the shiitake mushrooms and savoy cabbage, squeeze the juice from the lemon. Sauté the vegetables in olive oil, season with salt, pepper and vegetable stock concentrate. Add the cooked quinoa and fresh spinach. Add the fresh herbs and lemon juice, mix. Place about two tablespoons of filling in the center of each cabbage leaf and roll into a parcel. Roast the rolls in the oven (180°C for approx. 15 min) or steam in a steamer (approx. 10 min).
Carrot Purée
400 g peeled carrots
2-3 dl milk
100 g butter
salt
lemon
Put all ingredients into a saucepan and cook until tender. Strain and reserve the cooking liquid. Put the cooked carrots into a blender and add liquid until the desired consistency is achieved. Season with salt and lemon juice.
Butter Sauce
2 dl vegetable broth
1 dl white wine
1/2 dl white wine vinegar
150 g butter (cubed)
a pinch of salt
2 tbsp heavy cream
Combine vegetable broth, white wine, and vinegar in a saucepan and simmer until about 1 dl remains. Briefly return the saucepan to the hob, but do not let the sauce boil. Finally, add the cream and season with lemon juice and salt.
Serve the cabbage rolls with carrot purée and butter sauce.
