Green spelt savoy cabbage rolls
easy
50 mins
50 mins
Ingredients
- 1 Onion
- 1-2 Garlic cloves
- 1 (approx. 120 g) Carrot
- 1 package (200 g) Arrosti di farro verde pronti per l'uso
- 2 TABLESPOONS Oil
- 8 Savoy cabbage leaves (approx. 50 g each)
- 7-10 Tbsp Salt
- 2 packs (170 g each) Mozzarella leaves
- 250 ml Vegetable broth (instant)
- 1 can(s) (850 ml) whole peeled tomatoes
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 200 g Noodles (e.g. Farfalle)
- 7-10 Tbsp Basil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel and finely dice the onion and garlic. Peel, wash and roughly grate the carrot. Mix the ready-mix with 250 ml warm water. Heat 1 tablespoon of oil in a pan. Sauté onion, garlic and grated carrot in it.
- 2
Add the green spelt mixture and fry briefly. Take out and let it cool down. Wash the savoy cabbage leaves and blanch for about 2 minutes in boiling salted water. Remove, rinse with cold water and drain.
- 3
Meanwhile quarter the mozzarella leaves. Place a mozzarella slice on each savoy cabbage leaf. Place 1 heaped tablespoon of the green spelt mixture on top. Wrap the sides of the savoy cabbage leaf and roll into a roulade.
- 4
Tie together with kitchen string. Do the same with the remaining cabbage leaves. Heat 1 tablespoon of oil in a pan. Brown the roulades in it and take them out. Chop the tomatoes in the tin with a knife.
- 5
Add vegetable stock and tomatoes. Bring to the boil and season with salt, pepper and sugar. Add the roulades and braise covered at medium heat for about 10 minutes. Meanwhile cook the noodles in boiling salted water for about 10 minutes.
- 6
Drain and let drain. Arrange roulades, sauce and noodles on plates. Garnish with basil.
Nutrition Facts
660 kcal
78 g
23 g
34 g
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