Spicy savoy cabbage-quark roulade with paprika

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Clean, wash and cut the peppers into small cubes. Peel and finely dice the onion. Peel garlic and press it through a garlic press or chop it very finely.

2. 2

   Mix the onions, garlic and olive oil with the quark. Season with salt and pepper. Squeeze out the gelatine, dissolve over a mild heat and stir into the quark. Fold in diced peppers and put the mixture in a cool place for a short time.

3. 3

   Meanwhile wash 3-4 savoy cabbage leaves, cut the leaf veins flat and blanch in plenty of boiling salted water for 3-5 minutes. Quench, place on a kitchen towel and dab dry. Lay the leaves overlapping to form a rectangle and brush with the quark mixture.

4. 4

   Wrap the pages and roll up the leaves with the kitchen towel. Wrap them in aluminium foil and let them cool for at least 2 hours. Meanwhile roast the sunflower seeds in a dry pan.

5. 5

   Wash and halve the cherry tomatoes. Wash the alfalfa sprouts and drain well on a sieve. Mix balsamic vinegar with salt and pepper. Beat in walnut oil. Cut the savoy cabbage roulade into slices and arrange on plates with the tomatoes and sprouts.

6. 6

   Spread vinaigrette over the sprouts and tomatoes. Sprinkle with sunflower seeds and serve garnished with parsley. Serve with fresh baguette.