Savoy cabbage roulades with mushroom couscous filling

Name: Savoy cabbage roulades with mushroom couscous filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium-sized savoy cabbage; 200 g Couscous (instant); 2 TEASPOONS Vegetable broth (instant); 300 g Mushrooms; 2 Onions; 1 Garlic clove; 3 Stem/s Thyme; 4 TABLESPOONS Oil; 75 g Gouda (play); 3 TABLESPOONS red pesto (glass); 100 ml dry white wine; 1 cup (250 g each) Fresh cream; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

Think about tomorrow today. At this Sunday dinner the classic cabbage roll slips into a new role and shows its veggie talent. With the white wine sauce incredibly good!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium-sized savoy cabbage
200 g Couscous (instant)
2 TEASPOONS Vegetable broth (instant)
300 g Mushrooms
2 Onions
1 Garlic clove
3 Stem/s Thyme
4 TABLESPOONS Oil
75 g Gouda (play)
3 TABLESPOONS red pesto (glass)
100 ml dry white wine
1 cup (250 g each) Fresh cream
7-10 Tbsp wooden skewers

Directions

1
Bring plenty of salt water to the boil in a large pot. Remove 8 large leaves from the savoy cabbage. Wash the cabbage leaves and blanch in salted water for about 2 minutes. Lift out, quench and drain. Cut the middle ribs flat. Use the rest of the cabbage for other purposes.
2
Mix the couscous in a large bowl with broth and pour over 1⁄4 l boiling water. Let it swell according to the instructions on the packet.
3
Clean the mushrooms, wash if necessary and chop coarsely. Peel onions and garlic and chop finely. Wash thyme, shake dry, remove leaves and chop. Heat 1 tablespoon of oil in a large frying pan. Fry the mushrooms for about 5 minutes, turning them over. Fry the garlic, thyme and half the onion cubes briefly. Season with salt and pepper.
4
Grate gouda. Mix the mushrooms, cheese and pesto into the couscous. Season to taste with salt and pepper. Spread the mixture in the middle of the cabbage leaves, fold in the sides and roll the cabbage into roulades. Pin with wooden skewers.
5
Heat 3 tablespoons of oil in a large frying pan. Brown the roulades in it all around, take them out. Sauté the remaining onion cubes in the frying fat. Deglaze with wine and 200 ml water and bring to the boil. Stir in 1 teaspoon of stock and crème fraîche. Season to taste with salt and pepper. Put the roulades in the sauce and braise covered for about 15 minutes. Arrange roulades and sauce.