Summary

Ingredients

• 8 leaves savoy cabbage, medium-sized
• 100 g reen spelled, round
• 1 pinch (s) salt
• 50 g hazelnuts or almonds, rouhly chopped
• 1 onion (s)
• 2 tablespoon butter
• 50 g raisins
• 200 g feta cheese
• 0.5 ½ bunch parsley
• 2 egg (s)
• 150 ml vegetable stock
• some butter for the pan
• water

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Instructions

1. Blanch the savoy cabbage leaves in salted water for 2 minutes, drain, rinse and drain well.
2. Roast green spelled grist and nuts in a fat-free pan until they smell, deglaze with ¼ l water, bring to the boil and then transfer to a large bowl. Dice the onion and sweat in ½ tablespoon butter, add the raisins and bring to the boil with 100 ml water, add to the bowl with the green spelled. Dice the feta, add half to the green spelled with the parsley and eggs, season well with salt and pepper and mix. Grease a baking dish (preferably one with a lid), preheat the oven to 180 ° C.
3. Place the savoy cabbage leaves next to each other, cut out the stalk, put the filling on the leaves, roll up the leaves, tie with twine if necessary, but it also holds if you put them in the greased dish with the closed side up. Brush with the remaining butter (best to warm it up a little), pour the vegetable stock and sprinkle with the remaining feta.
4. Cover and bake in the oven for 15 minutes, then remove the lid and bake for another 10 minutes.