Rolls of pointed cabbage on carrot masher

Name: Rolls of pointed cabbage on carrot masher
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 80 g Millet; 7-10 Tbsp Salt; 800 g Carrots; 2 Onions; 2 TABLESPOONS Butter; 1 TEASPOON Vegetable broth (instant); 1⁄8 l Orange juice; 1 piece(s) (approx. 2 cm) Ginger; 200 g Feta; 200 g Beefsteakhack; 1 TEASPOON Mustard; 7-10 Tbsp Cumin; 7-10 Tbsp Pepper; 1 (approx. 600 g) baby pointed cabbage; 1 TEASPOON Honey; 2 TABLESPOONS Sunflower oil; 1⁄2 Federation Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

80 g Millet
7-10 Tbsp Salt
800 g Carrots
2 Onions
2 TABLESPOONS Butter
1 TEASPOON Vegetable broth (instant)
1⁄8 l Orange juice
1 piece(s) (approx. 2 cm) Ginger
200 g Feta
200 g Beefsteakhack
1 TEASPOON Mustard
7-10 Tbsp Cumin
7-10 Tbsp Pepper
1 (approx. 600 g) baby pointed cabbage
1 TEASPOON Honey
2 TABLESPOONS Sunflower oil
1⁄2 Federation Parsley
7-10 Tbsp wooden skewers

Directions

1
For the filling, bring millet to the boil with 200 ml salt water, simmer for about 10 minutes and allow to swell for another 10 minutes.
2
For the masher, peel the carrots and 1 onion, dice coarsely. Heat 1 tablespoon of butter. Fry onion until transparent. Add carrots and cook for another 3 minutes. Deglaze with 1⁄8 l water, stock and orange juice.
3
Bring everything to the boil, cover and stew for about 25 minutes until soft. Peel ginger, grate finely and stir in.
4
Crush the feta for the rolls. Peel 1 onion and chop finely. Knead minced meat, onion, feta, millet and mustard. Season with cumin, salt and pepper. Clean the pointed cabbage. Loosen 16 large leaves, wash, cut the stalk flat and blanch the leaves in boiling salted water for about 2 minutes.
5
Quench in cold water, let it drip off. Spread the filling over it, roll it up firmly, folding the sides in and pin it down.
6
Mash carrots and season with salt and honey, keep warm. Heat the oil in a large pan. Brown the rolls all around, add 1⁄8 l water and stew covered for about 10 minutes. Cut remaining cabbage into strips from the stalk.
7
Remove the rolls from the pan and keep warm.
8
Heat 1 tablespoon of butter in the frying pan. Steam cabbage for about 5 minutes. Season with salt and pepper. Wash parsley, shake dry. Roughly chop the leaves. Arrange everything.