Summary

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

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Instructions

1. Preparation:
2. Blanch the cabbage leaves in salted water, remove them, pat dry if necessary and set aside.
3. 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.
4. Clean the leek, wash the carrot, peel the onion and cut everything into small sticks.
5. 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.
6. Prepare the filling:
7. 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.
8. 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.
9. 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.
10. 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.