Summary

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

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Instructions

1. Blanch the savoy cabbage leaves.
2. Steam the onion in oil. Add rosemary and pumpkin and fry. Deglaze with a dash of white wine and cook until al dente.
3. Stir in the tofu. Salt and pepper.
4. 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.