Filled pointed cabbage rolls with lentils and cashew nuts

Name: Filled pointed cabbage rolls with lentils and cashew nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g red lentils; 3 TABLESPOONS Cashew nuts; 2 Onions; 200 g Double cream cheese; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 (approx. 1 kg) large pointed cabbage; 1 Garlic clove; 2 TABLESPOONS Oil; 1-2 TEASPOONS red curry paste; 1 TEASPOON Vegetable broth (instant); 2 TEASPOONS Cornstarch; 12 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g red lentils
3 TABLESPOONS Cashew nuts
2 Onions
200 g Double cream cheese
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 (approx. 1 kg) large pointed cabbage
1 Garlic clove
2 TABLESPOONS Oil
1-2 TEASPOONS red curry paste
1 TEASPOON Vegetable broth (instant)
2 TEASPOONS Cornstarch
12 wooden skewers

Directions

1
Cook the lentils in about 1/2 l boiling water for about 10 minutes. Pour off, rinse with cold water and drain. Chop the cashew seeds. Roast in a pan without fat, remove. Peel and finely dice onions.
2
Mix lentils, cashew nuts, half onions and 100 g cream cheese. Season to taste with salt and pepper.
3
Clean the pointed cabbage and remove 12 large leaves. Wash the cabbage leaves and blanch in plenty of boiling salted water for about 2 minutes. Lift out, rinse with cold water and drain. Cut thick leaf ribs flat.
4
Remaining cabbage in rough pieces of the stalk cut.
5
Put about 2 tablespoons of lentil mixture on the bottom edge of each of the 12 leaves. Fold the sides over, then roll up firmly from below and pin with skewers.
6
Peel and chop the garlic. Heat the oil in a casserole or small roaster. Brown the rolls in it all around, take them out. Sauté the garlic, remaining onions and cabbage in hot frying fat for 3-4 minutes.
7
Sweat curry paste briefly with. Deglaze with 300 ml water and bring to the boil. Stir in broth and the rest of the cream cheese. Add the rolls and stew covered for 5-6 minutes.
8
Stir starch and 4 tablespoons of water until smooth. Remove the rolls. Slightly thicken the sauce with the mixed starch. Season with salt, pepper and 1 pinch of sugar. Serve.