Stuffed red cabbage leaves with cream cheese and ciabatta garlic bread

Name: Stuffed red cabbage leaves with cream cheese and ciabatta garlic bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head red cabbage; 7-10 Tbsp Salt; 75-100 g Walnut kernels; 1 potty Oregano; 1 package (200 g) Cream cheese (5% so light); 200 g Low-fat curd; 7-10 Tbsp Pepper; 2 Garlic cloves; 2 tablespoons (10 g each) Olive oil; 8 (20 g each) thin slices of ciabatta bread

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head red cabbage
7-10 Tbsp Salt
75-100 g Walnut kernels
1 potty Oregano
1 package (200 g) Cream cheese (5% so light)
200 g Low-fat curd
7-10 Tbsp Pepper
2 Garlic cloves
2 tablespoons (10 g each) Olive oil
8 (20 g each) thin slices of ciabatta bread

Directions

1
Clean the red cabbage. Put the head in a large pot of boiling salted water, blanch and cut off 6 large leaves one after the other. (Process remaining cabbage in another way.) Chop nuts and roast them in a pan without fat. Wash oregano, shake dry and chop finely, except for a little to garnish. Mix cream cheese and quark. Season with salt and pepper.
2
Stir 2/3 of the nuts and chopped oregano into the cream. Cut cabbage leaves in half. Spread the cream on top and roll up. Peel garlic and cut into thin slices. Heat the oil in a frying pan and fry the garlic for 1 minute. Spread the garlic oil thinly on bread slices. Place the slices of bread on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-6 minutes. Arrange red cabbage rolls with the bread slices on plates.
3
Heat the oil in a frying pan and fry the garlic for 1 minute. Spread the garlic oil thinly on bread slices. Place the slices of bread on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-6 minutes. Arrange red cabbage rolls with the bread slices on plates. Garnish with the remaining nuts and oregano