Cabbage Roll with Filling Of Green Spelled, Vegetables and Feta Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 70 g reen spelled, round
- 1 teaspoon thyme, dried
- 750 ml vegetable stock
- 1 leek, small
- 1 small carrot (s)
- 1 onion (s)
- 2 teaspoons butter
- salt and pepper
- 1 egg (s)
- 200 g feta cheese
- 8 leaves white cabbage, (outer large )
- Salt water, for blanching
- 3 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Preparation:
- Blanch the cabbage leaves in salted water, remove them, pat dry if necessary and set aside.
- Bring green spelled grist with thyme in 300 ml stock and let it swell to a smooth mass for 20 minutes on the lowest setting. The stock should be completely absorbed, if necessary add a little stock if the green spelled grist becomes too firm.
- Clean the leek, wash the carrot, peel the onion and cut everything into small sticks.
- Remove 1/2 tablespoon each of the vegetables and set aside. Braise the rest of the vegetables in 1 teaspoon butter, season with salt and pepper.
- Prepare the filling:
- Mix the green spelled grist with the egg and mix the feta cheese cut into small cubes and the steamed part of the vegetables into the green spelled grist.
- Distribute the filling evenly on the cabbage leaves, fold in the edges, roll into a roulade and pin with pegs or wooden sticks or tie with basting thread.
- Fry the roulades in a saucepan with 1 teaspoon of hot butter, deglaze with a little vegetable stock and simmer covered for about 20 minutes, gradually adding the remaining vegetable stock. Remove the roulades and keep warm.
- Stir in the remaining vegetables and cream and cook for another 3 minutes. If necessary, season again with salt and pepper. Place the roulades in the sauce and serve in the saucepan.
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