White cabbage rolls with piquant ricotta filling
easy
45 mins
45 mins
Ingredients
- 1 Head young white cabbage (approx. 750 g)
- 7-10 Tbsp Salt
- 3 red onions
- 1 Garlic clove
- 75 g Walnut kernels
- 500 g Ricotta cheese
- 2 Eggs
- 2-3 TABLESPOONS Wholemeal breadcrumbs
- 25 g grated parmesan cheese
- 1 TABLESPOON Butter or margarine
- 1/4 l Vegetable broth
- 800 g baby potatoes
- 1 collar Parsley
- 250 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the white cabbage and loosen the outer 8 leaves (use the remaining cabbage for other purposes). Blanch the leaves in boiling salted water for about 3 minutes, rinse with cold water, drain well. Peel onions and garlic and chop finely. Coarsely chop the walnuts. Mix ricotta, eggs, breadcrumbs, parmesan, garlic and 2/3 each of the onions and walnuts. Season the mixture to taste.
- 2
Spread out the white cabbage leaves, cut out the hard stalk in a wedge shape. Spread the filling on the leaves. Roll up into thin rolls and pin them. Fry lightly all around in hot fat. Deglaze with stock and braise covered at low heat for about 20 minutes. Peel, wash and cover the potatoes and cook in boiling salted water for about 15 minutes. Wash parsley, chop except for a few leaves. Remove rolls from the stock and keep warm. Add cream to the stock, bring to the boil, let it boil down for about 5 minutes. Add parsley and puree the sauce briefly. Season to taste with salt and pepper.
- 3
Peel, wash and cover the potatoes and cook in boiling salted water for about 15 minutes. Wash parsley, chop except for a few leaves. Remove rolls from the stock and keep warm. Add cream to the stock, bring to the boil, let it boil down for about 5 minutes. Add parsley and puree the sauce briefly. Season to taste with salt and pepper. Arrange 2 rolls, some sauce and drained potatoes on plates. Sprinkle with the remaining onions and walnuts and garnish the leaves.
- 4
Preparation time approx. 45 minutes
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