Savoy Cabbage Rolls with Pumpkin and Tofu Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 leaves savoy cabbage
- 0.5 ½ onion (s), diced
- 500 g pumpkin (se), diced
- Wine, white
- 300 g smoked tofu, diced
- Breadcrumbs
- 0.5 teaspoon ½ rosemary, finely chopped
- salt and pepper
- olive oil
- 50 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Blanch the savoy cabbage leaves.
- Steam the onion in oil. Add rosemary and pumpkin and fry. Deglaze with a dash of white wine and cook until al dente.
- Stir in the tofu. Salt and pepper.
- Add enough breadcrumbs to get a malleable mass. Fill the savoy cabbage leaves with it. Put in an ovenproof dish and pour in the vegetable stock. Heat in the preheated oven to 200 ° until the roulades are hot through and through.
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