Savoy cabbage roll with green spelt and feta

Ingredients for 4 servings:

• 8 leaves of savoy cabbage, medium-sized
• 100 g green spelt, crushed
• 1 pinch of salt
• 50 g hazelnuts or almonds, roughly chopped
• 1 onion(s)
• 2 tbsp butter
• 50 g raisins
• 200 g feta cheese
• ½ bunch parsley
• 2 eggs
• 150 ml vegetable stock
• some butter for the mold
• n. B. water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

meatless, with egg and cheese

Blanch the savoy cabbage leaves in salted water for 2 minutes, drain, refresh, and drain well. Roast the green spelt meal and nuts in a grease-free pan until fragrant, deglaze with ¼ l water, bring to a boil, and then transfer to a large bowl. Dice the onion and sauté in ½ tbsp butter. Add the raisins and bring to a boil with 100 ml water, then add to the green spelt in the bowl. Dice the feta, add half to the green spelt along with the parsley and eggs, season well with salt and pepper, and mix. Grease a baking dish (preferably one with a lid) and preheat the oven to 180°C. Place the savoy cabbage leaves side by side, cut out the stalks, place the filling on the leaves, roll them up, and tie them with string if necessary, but they also hold together if placed in the greased dish with the closed side facing up. Brush with the remaining butter (it’s best to warm it up a bit), pour over the vegetable stock, and sprinkle with the remaining feta. Cover and bake in the oven for 15 minutes, then remove the lid and bake for another 10 minutes.