Savoy cabbage packet with red lentils

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the savoy cabbage and cut out the stalk. Remove 16 leaves and blanch in boiling salted water for about 2 minutes (use the rest of the cabbage for other purposes). Cut thick leaf veins flat. Lay 2 leaves overlapping on top of each other

2. 2

   Wash, pluck and chop the thyme. Peel and chop the onion. Sauté in 1 tbsp. hot fat. Deglaze with 1/4 l water, bring to the boil. Add 1 tsp broth, thyme and lentils, cover and cook over low heat for 6-8 minutes. Drain if necessary

3. 3

   Cheese crumbles. Clean and wash spring onions and cut them into rings, if necessary up to 8 approx. 30 cm long ends. Blanch the ends of the spring onions briefly in boiling water, drain

4. 4

   Knead lentils, cheese, except 1-2 tablespoons, and spring onion rings, season. Spread the filling in the middle of the savoy cabbage leaves. Roll up and tie together with spring onion ends or yarn

5. 5

   Heat 1 tablespoon of fat in a wide saucepan. Lightly fry the parcels in it. Deglaze with 1/4 l water, add 1 teaspoon broth. Cover the parcels and cook them at low heat for 20-25 minutes. Take out and keep warm

6. 6

   Mix yoghurt and starch. Stir with wine into the stock, bring to the boil, season. Arrange everything, sprinkle with 1-2 tablespoons of cheese. Served with: flatbread

Nutrition Facts

KCAL
460 kcal

CARBS
32 g

FATS
24 g

PROTEINS
25 g