Pointed cabbage rolls with lentils, cashew nuts and cream cheese

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Coarsely chop the cashew nuts, roast them in a pan without fat until brown, take them out. Peel and finely chop the onions. Prepare lentils according to package instructions, drain, rinse with cold water and drain.

2. 2

   Mix lentils, half onion cubes, cashews and 100 g cream cheese, season with salt and pepper. Clean the pointed cabbage. Pluck leaves, except for about 8 inner, small leaves. Wash the remaining leaves and blanch in boiling salted water for 3-4 minutes, rinse with cold water and drain.

3. 3

   Cut coarse leaf panicles flat and large leaves in half.

4. 4

   Place 1-2 tablespoons of lentil mixture on each side of the leaves, fold the sides over, roll up firmly and pin with toothpicks. Peel and chop the garlic.

5. 5

   Heat the oil in a frying pan. Fry the rolls in it until brown all around, take them out. Add garlic and remaining onions to the hot frying fat, stir in curry paste and sweat. Deglaze with stock, bring to the boil, stir in the rest of the cream cheese.

6. 6

   Add the rolls and stew covered for 5-6 minutes.

7. 7

   Pluck apart the inner leaves of the pointed cabbage, wash and drain. Mix the starch with a little water and use to thicken the cream cheese sauce. Season sauce with salt, pepper and sugar.

8. 8

   Arrange rolls and sauce, garnish with pointed cabbage leaves.

Nutrition Facts

KCAL
420 kcal

CARBS
36 g

FATS
23 g

PROTEINS
17 g