Coarsely to finely chop walnuts. Peel the potatoes, carrots and ginger and grate finely together. Clean the leek, cut into rings and weigh small. Add pepper and salt. Mix everything together.
Remove the outer leaves and the stalk from the cabbage. Quench in boiling salted water for about 10-12 minutes. Loosen the leaves (if it is white or savoy cabbage) and place on a tea towel to drain. I had red cabbage and drained it on a colander.
Cut the middle stalk of the cabbage leaf flat. Place each cabbage leaf on a work board. Put a small handful of vegetable mixture on the thick end. Roll up, possibly folding the outer leaves inwards.
Heat the olive oil and put the roulades in the hot fat with the end of the leaf first. Fry on all sides. If the roulade rolls up, that`s not too tragic - well then roll it up again.
Put 3-4 roulades in a greased, fireproof dish with a capacity of three or 4 liters. Dissolve the granular broth in the boiling water and pour into the mold. The floor should be covered a good 1 cm high. Put on the lid.
Put in the cold oven and bake at 160 ° C for approx. 70 minutes.
Alternatively, prepare in a flat pressure cooker. Place about 5 roulades next to each other in the hole insert, add about 125 ml of water at the bottom and then heat the pot. Cook for another 20-25 minutes on the 2nd ring, then evaporate.
Arrange and serve on plates. The sauce can be used that way.
* Note: About 1 kg of cabbage is enough. Only then are the leaves so small and you have to put two of them next to each other. Then I just made from the leftover cabbage with figs from 03/11/05 by Matti.
If someone braises the vegetables, the amount must be increased.
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