Savoy cabbage roll with bulgur

Ingredients for 3 servings:

• 8 savoy cabbage leaves
• 200 g bulgur
• ¾ liter vegetable broth
• 2 carrots
• 3 cloves garlic
• 1 shallot(s) or small onion
• 2 tbsp almond flakes
• 3 tbsp Parmesan or other hard cheese
• 2 eggs
• ½ bunch parsley, flat
• 1 tsp tomato paste
• 2 tbsp, leveled butter
• 1 tbsp olive oil
• 2 tbsp cream
• Salt and pepper from the mill
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegetarian, delicious, also works with couscous

Blanch the savoy cabbage leaves in boiling salted water for about 2 minutes, rinse with cold water, pat dry, and trim the thick central rib. Prepare the bulgur according to the package instructions in about 500-600 ml of vegetable stock. Strain and place in a large bowl. Finely dice the shallot, peel and grate the carrots. Melt 1 tablespoon of butter and sauté the shallot, carrots, almonds, and the finely diced or crushed garlic for about 5 minutes. Let cool briefly and add to the bulgur. Grate the Parmesan cheese, chop the parsley, and add both to the bulgur mixture. Beat in the eggs and season with salt, pepper, and nutmeg. Place two savoy cabbage leaves next to each other, slightly overlapping, place the bulgur mixture in the middle of the lower third, and roll up tightly. First, fold the bottom part over the mixture, then fold over the sides, shaping the mixture slightly, and then roll up. Secure with kitchen string. Melt the remaining butter with olive oil and fry the roulades on all sides until browned. During the last few minutes, add the tomato paste to the pan and fry. Deglaze with the remaining stock and simmer in the covered pan over low heat for 15 minutes, turning once. Remove the roulades, remove the string, and keep warm. Add the cream to the braising liquid, bring to a boil, thicken if necessary, and season to taste. Arrange the roulades on a plate and drizzle with the sauce. We don’t add any other side dishes, as everything is already included. Big eaters can just about manage two roulades and are then stuffed. The eggs make the bulgur mixture firm. Variations are possible, for example, with bell peppers instead of carrots. For an Asian touch, you could also add curry to the mixture, finely chopped mu err mushrooms, and coriander instead of parsley.