Summary

Ingredients

• 1 head savoy cabbage, 4 large leaves it
• 100 g bulur
• salt and pepper
• 1 carrot (s)
• 2 onions)
• 1 clove garlic
• some butter to sauté
• 1 teaspoon Ras el Hanout
• 1 tablespoon raisins
• 1 tablespoon pine nuts
• Oil for frying
• 200 ml vegetable stock
• 100 ml orange juice
• Possibly cold butter to thicken the sauce

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Instructions

1. Blanch the savoy cabbage leaves in boiling salted water, rinse in cold water. Drain well and pat dry. Cut out the thick central ribs.
2. For the filling, cook the bulgur in salted water for about seven minutes according to the instructions on the packet. Pour into a sieve.
3. Peel and finely dice an onion, garlic and carrot. Sauté in butter, add to the bulgur. Mix in the raisins and pine nuts. Season everything with salt, pepper and Ras el Hanout.
4. Distribute the bulgur mixture on the savoy cabbage leaves, fold in the sides and roll up into roulades, secure with toothpicks.
5. Heat the oil in a roasting pan, fry the savoy cabbage rolls on all sides, remove. The second onion, peeled and diced, sauté in the frying fat, deglaze with vegetable stock and orange juice. Add the roulades and cook covered for 20 minutes.
6. Season the sauce to taste. If necessary, swivel in cold bits of butter to thicken the sauce, do not boil any more!