Summary

Ingredients

• 8 savoy cabbage leaves
• 200 g bulur
• 0.75 liter ¾ vegetable stock
• 2 carrot (s)
• 3 cloves garlic
• 1 shallot (s) or small onion
• 2 tablespoon almond flakes
• 3 tablespoon parmesan or other hard cheese
• 2 egg (s)
• 0.5 ½ bunch parsley, smooth
• 1 teaspoon tomato paste
• 2 tablespoon, leveled butter
• 1 tablespoon olive oil
• 2 tablespoon heavy cream
• Salt and pepper from the mill
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Blanch the savoy cabbage leaves in boiling salted water for about 2 minutes, rinse in cold water, pat dry and cut the thick central rib flat.
2. Prepare the bulgur in about 500 - 600 ml of vegetable stock according to the instructions on the packet. Strain and transfer to a large bowl.
3. Finely dice the shallot, peel and grate the carrots. Melt 1 tablespoon butter and sweat the shallot, carrots, almonds and the finely diced or pressed garlic in it for about 5 minutes. Let cool down briefly and add to the bulgur. Grate the parmesan, chop the parsley, add both to the bulgur mixture, fold in the eggs and season with salt, pepper and nutmeg.
4. Place two savoy cabbage leaves next to each other, slightly overlapping, put the bulgur mixture in the middle of the lower third and roll up tightly. First fold the lower part over the mass, fold over the sides, shape the mass a little with it and roll it up. Fix with kitchen thread.
5. Melt the remaining butter with olive oil and fry the roulades on all sides until they have turned color. In the last few minutes add the tomato paste to the pan and roast. Deglaze with the rest of the broth and simmer in a closed pan over low heat for 15 minutes. Turn once.
6. Take out the roulades, remove the thread and keep warm. Add the cream to the stew liquid, bring to the boil, bind if necessary and season to taste. Arrange the roulades on a plate and top with the sauce.
7. We don`t have any other side dishes, as everything is already included. Good eaters can just about manage two roulades and are full of cardboard afterwards.
8. The eggs make the bulgur mass solid. Variations are e.g., possible with paprika instead of carrots. For an Asian touch, curry in the mass, chopped Mu-Err mushrooms and coriander instead of parsley would also be conceivable.