- 1 Small white cabbage (approx. 1kg)
- 75 g Walnuts
- 150 g Onions
- 2 tbsp Frying oil
- 200 g Green kernels
- 3 tbsp Parsley (fresh)
- 1 tsp Savory (dried)
- 3 tsp Oregano (dried)
- 1 tsp Thyme (dried)
- 1 tsp Coriander (dried and ground)
- Pepper from the mill (black)
- 3 tsp Mustard medium hot)
- 1 tbsp Tomato paste
- Instant vegetable stock (for 800ml water)
- A small white cabbage (approx. 1kg) is required for the recipe. If you have a larger white cabbage, you need more of the other ingredients or you use the heart of the cabbage for other purposes.
Preparation of the white cabbage
- I start by cooking the white cabbage in one piece so that the cabbage leaves are easier to process later. (If the cabbage is not completely covered with water, that doesn’t matter. You can simply turn it over and over.)
- After about 20 minutes I take the cabbage out of the boiling water and let it cool down a bit. Then I remove the individual leaves from the cabbage. These should now be flexible enough that they can be loosened without breaking. If the inner leaves are not yet soft enough, the heart of the cabbage can be cooked even more before the cabbage is completely cut up. While the cabbage is cooking, I prepare the green spelled filling at the same time. I use some of the boiling water for the filling. (So don't throw it away!)
Green spelled filling
- First I grind the walnuts. I use my stand mixer for this.
- Then the onions are peeled, diced and fried in a little frying oil. As soon as the onions are translucent, I add the ground walnuts and the greens and roast everything together for about 10 minutes over medium heat.
- Then I add the herbs, pepper, mustard and tomato paste. From 800ml of the cabbage boiling water, I make vegetable broth with vegetable stock powder and use it to remove the green spelled. As soon as everything is well mixed, I let the green spelled cook until it becomes a pulpy mass. This takes about 20 minutes.
Layer the cabbage head
- I use two ovenproof glass bowls measuring 13.5cm x 20cm.
- First of all, I lay out the bottom of the bowls with cabbage leaves and cover the leaves with the green spelled filling. On top of that comes the next layer of cabbage leaves. I repeat the process until the cabbage leaves and the filling are used up. The top layer consists of cabbage leaves.
- Then I pour some of the boiling water from the white cabbage into the oven shells. The water should be up to about 1/2 the height of the bowl.
- I bake the cabbage for about 45 minutes at 200 degrees top / bottom heat in a preheated oven.
- The cabbage head is enough for 8 servings and can also be wonderfully warmed up the next day. We had potatoes and a small salad with it.