Pointed cabbage roulades with feta

Name: Pointed cabbage roulades with feta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 g Pointed cabbage (approx. 1,5 kg); 7-10 Tbsp salt, white pepper; 1 medium onion; 4 TABLESPOONS oil, 150 g red lentils; 1/2 l Vegetable broth; 1 collar Spring onions; 7-10 Tbsp fresh or dried marjoram; 200 g Feta or sheep's cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 g Pointed cabbage (approx. 1,5 kg)
7-10 Tbsp salt, white pepper
1 medium onion
4 TABLESPOONS oil, 150 g red lentils
1/2 l Vegetable broth
1 collar Spring onions
7-10 Tbsp fresh or dried marjoram
200 g Feta or sheep's cheese

Directions

1
Clean and wash the cabbage and remove 12 leaves. Cook in boiling salted water for 1-2 minutes. Quench and drain. Cut out thick leaf veins. (Remainder of cabbage may be cut into small pieces, steam in oil and add).
2
Peel and finely chop the onion. Sauté in 2 tbsp. hot oil. Add lentils and 1/4 l broth. Bring to the boil, cover and cook for about 10 minutes. Drain if necessary
3
Clean and wash spring onions. Quarter 3 long green stalks lengthwise, briefly blanch, quench. Cut the rest of the spring onions into rings. Wash and pluck the marjoram. Crumble cheese. Mix with spring onion rings, marjoram and lentils
4
Put approx. 1 tablespoon of filling on each sheet. Fold sides over the filling. Roll up the leaves and tie them with leek strips
5
Fry the roulades briefly in 2 tbsp. hot oil. Deglaze with 1/4 l broth. Cover and stew for about 10 minutes. Take out and arrange. Served with: flatbread and creamy yoghurt