Roulades of pointed cabbage with cheese filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the pointed cabbage leaves and cut out the thick stalk. Blanch the leaves in boiling water and let them drip off. Peel and finely dice onion. Heat 2 tablespoons of oil in a pot. Sauté onion in it, add 300 ml broth and bring to the boil. Add the lentils and simmer for 6-8 minutes at low heat and drain on a sieve. Crumble 150 g feta cheese.

2. 2

   Clean and wash spring onions and cut into rings up to 3 long ends. Cut the smoked ends into 12 long strips, place briefly in hot water and remove. Wash the marjoram, pluck the leaves from the stalks. Mix lentils, spring onion rings, marjoram and crumbled sheep's cheese. Season with salt and pepper. Place 1 tablespoon of lentil and sheep's cheese mixture in the middle of each pointed cabbage leaf. Whip the edges of the leaves over the filling and roll up. Tie together with the leek strips. Heat the remaining oil. Fry the rolls of pointed cabbage briefly. Deglaze with the rest of the stock and cook covered over medium heat for about 10 minutes. Peel garlic and chop finely. Mix yoghurt, garlic and lemon juice.

3. 3

   Whip the edges of the leaves over the filling and roll up. Tie together with the leek strips. Heat the remaining oil. Fry the rolls of pointed cabbage briefly. Deglaze with the rest of the stock and cook covered over medium heat for about 10 minutes. Peel garlic and chop finely. Mix yoghurt, garlic and lemon juice. Season to taste with salt, pepper and paprika. Crumble the rest of the feta cheese over it. Arrange the pointed cabbage rolls on a plate. Garnish with lemon and mint. Serve with extra sauce. Flatbread tastes good with it

4. 4

   Season to taste with salt, pepper and paprika. Crumble the rest of the feta cheese over it. Arrange the pointed cabbage rolls on a plate. Garnish with lemon and mint. Serve with extra sauce. Flatbread tastes good with it

Nutrition Facts

KCAL
530 kcal

CARBS
32 g

FATS
33 g

PROTEINS
28 g