Summary

Ingredients

• 5 large savoy cabbage leaves
• 400 g potato (s), peeled, weihed, diced
• 200 g pumpkin (s), diced, weihed without core, e.., Hokkaido
• 1 red pepper (s), finely diced
• 1 onion (s), diced into small pieces
• 2 large clove (s) garlic, finely diced
• 1 can tomatoes, chunky, approx. 400 g
• 200 ml vegetable stock
• 3 tablespoon oil B. Roast Olive
• 1 pinch (s) cayenne pepper
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Separate the savoy cabbage leaves from the stalk, flatten the thick leaf veins and cook the leaves in plenty of salted water for 4 - 5 minutes, then quench in cold water and smooth or dry between 2 kitchen towels with the rolling pin.
2. Boil the potatoes in a little salted water until they are soft, pour off the water, season the potatoes with nutmeg and press them through a potato press. Do the same with the pumpkin, only season it with cayenne pepper.
3. In a suitable saucepan, sear the onions in hot oil and deglaze with the tomatoes, pour in the stock and let it simmer for a few minutes. Put everything in a plain or casserole dish.
4. Also stir-fry the garlic in oil and fry the diced paprika in it, then season with salt and pepper.
5. Now coat the savoy cabbage leaves in equal parts: first the potato mixture, then the pumpkin mixture and on top the diced paprika. The leaves from the thick ribs begin to roll up, fold in the sides and finish rolling. Place the roulades with the open end in the tomato sauce and brush with oil.
6. Bake the savoy cabbage rolls at 180 ° C - 200 ° C top / bottom heat for approx. 40 minutes.
7. Boiled potatoes or rice, if you like, go well with it.