Summary

Ingredients

• 1 small savoy cabbage or cabbage
• 100 g hazelnuts, chopped or round
• 2 clove (s) garlic, finely chopped
• 200 g feta cheese, crumbled
• 2 tablespoon millet flakes, alternatively rice flakes or breadcrumbs, optional
• 1 egg (s)
• Salt and pepper
• 1 lemon (s), grated zest it or tablespoon lemon juice
• 1 can tomatoes, chunky (425 ml) or 8 fresh, finely chopped
• 1 tablespoon olive oil
• 3 tablespoon tomato paste
• 250 ml vegetable stock
• thyme
• oregano
• basil

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Instructions

1. For the roulades from the savoy cabbage or cabbage, loosen 4 large or 8 small leaves and cut the leaf ribs smooth. Blanch the leaves in the vegetable stock for about 3 minutes, remove and rinse with cold water. Drain on a kitchen towel. Save the vegetable stock for the sauce.
2. For the filling, put 1 tablespoon of chopped canned tomatoes in a bowl. Add the first clove of garlic, the crumbled feta, the finely chopped or ground hazelnuts and the egg and work everything into a dough. If the dough is too runny, thicken with the millet flakes. Season with salt and pepper and mix in the grated lemon zest or lemon juice. The dough should now have a consistency similar to that of minced meat dough. Otherwise add some millet flakes if necessary.
3. Spread the filling on the cabbage leaves and roll into a roulade, secure with clips or stapling thread.
4. For the sauce, add the remaining chopped tomatoes to the broth. Briefly bring to the boil together with the olive oil, the 2nd finely chopped garlic clove, tomato paste, possibly salt and pepper and the herbs. Add the cabbage rolls and let simmer in the sauce for about 10-15 minutes.
5. Brown rice goes well with this.