Summary

Ingredients

• 4 leaves red cabbage
• 1 teaspoon butter
• 100 g bulur
• 200 ml vegetable stock
• 2 carrot (s)
• 3 spring onion (s)
• salt and pepper
• 1 tablespoon heavy cream
• some butter to brush

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Instructions

1. Remove 4 large, outer leaves from a red cabbage, cut the ribs a little flat. Halve the leaves lengthways.
2. Bring water to a boil in a large saucepan. Blanch the red cabbage leaves in boiling water for a few minutes, then drain and rinse.
3. For the filling, finely dice the carrot and cut the spring onions into fine rings. Melt the butter in the saucepan with the heat not too high, add the bulgur and the carrots and sauté briefly and add the vegetable stock. Turn off the stove and let the bulgur soak for 7 - 8 minutes. Season to taste with salt and pepper.
4. Stir in the spring onions and cream. Allow the mixture to cool a little and pour onto the red cabbage leaves, leaving the edge and end free. Fold in the pages and roll the sheets into packets. The seam should be on the underside. Cut a piece of baking paper per packet. Place the parcels on the paper and put flakes of butter on top. Now wrap the parcel in the paper and twist the sides like a candy.
5. Bake in a preheated oven at 160 ° for about 15 minutes.
6. You can also tie the parcel with twine. If they are tightly wrapped, it is not necessary.
7. As an alternative to red cabbage leaves, you can also use savoy cabbage, white cabbage, pointed cabbage or chard.