White cabbage rolls on lentil vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak dish lentils overnight in 1/2 litre of cold water. Clean and wash the white cabbage and cut out the stalk in a wedge shape. Put white cabbage in a large pot of boiling water and let it boil for about 5 minutes. Lift out the cabbage, rinse with cold water and remove the outer leaves. Put the cabbage into the boiling water again and repeat the process until 12 leaves are removed. Use the rest of the cabbage for other purposes. Cook the cabbage leaves for another 10 minutes, drain and cut the thick veins of the leaves flat.

2. 2

   Spread the leaves on a kitchen towel. Peel onions and garlic. In the meantime, finely dice the onions and press the garlic through a garlic press. Wash the mint, dab dry and cut into fine strips. Crumble the feta cheese and mix it with cream cheese, egg and breadcrumbs until smooth. Add mint, half of the onions and garlic and season with pepper and cumin. Spread the cabbage leaves with the cheese filling, leaving some of the edge free. Whip the edges over the filling and roll up the leaves. Fix with wooden skewers. Clean and wash the carrots, cut them in half lengthwise and cut them diagonally into pieces. Drain the soaked lentils. Heat 2 tablespoons of oil in a saucepan, fry the remaining onions and garlic in it. Sprinkle with curry, sweat and add 3/4 litre of stock.

3. 3

   Whip the edges over the filling and roll up the leaves. Fix with wooden skewers. Clean and wash the carrots, cut them in half lengthwise and cut them diagonally into pieces. Drain the soaked lentils. Heat 2 tablespoons of oil in a saucepan, fry the remaining onions and garlic in it. Sprinkle with curry, sweat and add 3/4 litre of stock. Bring to the boil, add brown lentils and cook covered for 20-25 minutes. Add carrots and red lentils about 10 minutes before the end of cooking time. Refine lentil vegetables with cream and season to taste with salt, pepper and lemon juice. Heat the rest of the oil in a frying pan and fry the cabbage rolls all around. Season with salt and pepper, pour on the remaining stock and braise covered for 10-15 minutes. Arrange lentil vegetables and cabbage rolls on a deep plate. Serve garnished with parsley

4. 4

   Bring to the boil, add brown lentils and cook covered for 20-25 minutes. Add carrots and red lentils about 10 minutes before the end of cooking time. Refine lentil vegetables with cream and season to taste with salt, pepper and lemon juice. Heat the rest of the oil in a frying pan and fry the cabbage rolls all around. Season with salt and pepper, pour on the remaining stock and braise covered for 10-15 minutes. Arrange lentil vegetables and cabbage rolls on a deep plate. Serve garnished with parsley

Nutrition Facts

KCAL
850 kcal

CARBS
57 g

FATS
51 g

PROTEINS
42 g