Vegetarian Festive Cabbage Rolls

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

1 small Head white cabbage

For the filling:

For the sauce:

3 bay leaves
2 carnation (s)
Roux, brown
750 g potato (s), quarter

Instructions

Briefly blanch the cabbage in boiling, salted water, remove and carefully peel off a few leaves.
Then briefly blanch the head again and repeat this until 18 cabbage leaves, as large as possible, have been peeled off.
Cut out the thick leaf veins.
Possibly save the blanching water for later deglazing.
For the filling, heat the vegetable broth slightly, add the soy sauce and let the soy granules soak in it for half an hour.
Roast the 3-core mix (can also be bought ready-made) in the butter until golden brown and set aside.
Dice the onion very finely, chop the garlic cloves and parsley very finely.
Now gently squeeze out the soy granules with your hands.
The squeezed out granules with all the other ingredients for the filling (including the butter from roasting the kernels).
Put in a bowl and stir well with a wooden spoon.
Place 2 blanched cabbage leaves on top of each other, place about two tablespoons of the filling on top, fold in from two sides and roll up.
Tie the roulades evenly with twine, place in a pan with hot fat and fry well on both sides.
Now deglaze (with the blanching water) and fill up until the roulades are halfway in the water.
Add the bay leaves and cloves (possibly in a spice or tea strainer) and simmer with the lid closed for about 30 minutes.
Turn occasionally.
Remove the roulades, add the sauce with brown roux Thicken and season with salt and pepper.
Boiled potatoes go very well with this. Peel and quarter the potatoes and cook in salted water for about 20 minutes.

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