Rolls of pointed cabbage on carrot masher

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the filling, bring millet and 200 ml salted water to the boil, simmer for about 10 minutes, remove from heat and allow to swell for about 10 minutes

2. 2

   Peel the carrots and chop them into small pieces. Peel and chop 1 onion. Heat 1 tablespoon butter. Sauté onion for about 5 minutes. After about 3 minutes add the carrots. Add stock and orange juice, bring to the boil and stew softly for about 25 minutes in a closed pot. Peel ginger, grate very finely and season carrots with it

3. 3

   In the meantime crumble feta. Peel 1 onion and chop finely. Knead minced meat, onion, feta, millet and mustard and add cumin, salt and P

4. 4

   Clean the pointed cabbage, carefully remove about 16 large leaves from the head, wash, cut the stalk flat and blanch in boiling salted water for about 2 minutes. Rinse leaves immediately in very cold water, remove from water and drain well. Spread the filling on the leaves, roll up firmly, folding the sides and pin them with wooden skewers

5. 5

   Mash carrots with a potato masher. Season to taste with salt and honey. Keep mash warm. Heat oil in a large pan and fry roulades in it for about 10 minutes while turning. In the meantime cut the rest of the cabbage in short strips from the stalk. Remove the roulades from the pan and keep warm

6. 6

   Heat 1 tablespoon of butter in a frying pan. Steam the cabbage for about 5 minutes. Season to taste with salt and pepper. Wash parsley, shake dry. Pluck the leaves from the stems and chop them coarsely. Arrange pointed cabbage, mashed potatoes and rolls. Sprinkle with parsley

Nutrition Facts

KCAL
560 kcal

CARBS
40 g

FATS
29 g

PROTEINS
31 g