White cabbage rolls
easy
60 mins
60 mins
Ingredients
- 1 Head White cabbage (about 1 kg)
- 7-10 Tbsp Salt
- 300 g Peppers (red, green and yellow)
- 20 g Butter or margarine
- 100 g Lens germs
- 2 Eggs
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1/4 l Vegetable broth (Instant
- 20 g Sesame, unpeeled
- 2 TABLESPOONS Sesame paste (tahini)
- 1-2 TEASPOONS Wholemeal flour
- 2 TABLESPOONS Soy sauce
- 7-10 Tbsp Sweet peppers
- 1 collar Chives
Directions
- 1
Clean and wash the white cabbage. Cut off eight large white cabbage leaves and blanch them in boiling salted water for five minutes. Quench the cabbage leaves cold and drain. Finely chop 250 grams of white cabbage.
- 2
Clean, wash and cut the peppers into small cubes. Fry the diced peppers and white cabbage in hot fat. Add lentil germs and steam for five minutes. Whisk eggs with salt and pepper, fold in and season to taste.
- 3
Cut the midrib of the cabbage leaves flat. Spread the filling on the cabbage leaves and roll up. Briefly sauté the roulades in hot oil, pour on the stock, bring to the boil and cook for 15 to 20 minutes. Roast sesame seeds.
- 4
Mix sesame paste with flour. Remove the roulades from the stock and keep warm. Bring the stock to the boil, stir in the paste, season with soy sauce and paprika. Bring to the boil again. Wash the chives, put some tips aside for garnishing, cut the remaining chives into rolls and add them to the sauce.
- 5
Arrange the roulades with the sauce on a plate. Sprinkle with sesame seeds and garnish with chives.
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