Summary

Ingredients

• 1 white cabbage
• 600 ml broth
• 200 g couscous
• 1 small onion (s)
• 1 small zucchini
• 100 g cashew nuts, unsalted
• 50 g soft apricots, unsulphurized
• 2 tablespoon basil
• 1 tablespoon curry powder
• 100 g cream cheese
• 3 teaspoons tomato paste
• 50 g crème fraîche
• salt and pepper
• oil

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Instructions

1. Clean the cabbage, remove the stalk or hollow it out as much as possible. Then let the cabbage cook until half-soft in plenty of boiling salted water (approx. 15 - 25 minutes, depending on the size). Drain the cabbage and peel off the leaves individually for 6 cabbage rolls (approx. 12 pieces). Cut the rib flat on the large leaves.
2. While the cabbage is cooking, heat 300 ml of the broth in a saucepan. Remove the saucepan from the stove, add the couscous and let it soak according to the instructions on the packet.
3. Peel and chop the onion. Wash and chop the zucchini. Heat a little oil in a pan, sweat the onion and zucchini for about 5 minutes while stirring.
4. If the basil is not frozen, wash it and cut it into strips. Chop the apricots and cashew nuts.
5. Add the onion and zucchini mixture with the basil, apricots and cashews to the couscous and stir. Then mix well with curry powder and cream cheese and season with salt and pepper.
6. Place a small and a large cabbage leaf on top of each other, as it suits best, so that you get 6 roulades of the same size. Spread the couscous mixture evenly on these sheets. Roll up the leaves and tie them together with kitchen twine.
7. Heat some oil in a saucepan. Fry the cabbage rolls on all sides over medium heat. Pour in the rest of the broth and cover the cabbage rolls over low heat and let simmer for 30 minutes.
8. Remove the cabbage rolls from the stew. Bring the liquid to the boil again and mix with tomato paste and crème fraiche. Season to taste with salt and pepper.
9. Arrange cabbage rolls with the sauce on plates and serve.
10. Tip: If the sauce is too runny for you, it can of course also thicken.