Cabbage roll with a filling of green spelt, vegetables and feta cheese

Ingredients for 8 servings:

• 70 g green spelt, crushed
• 1 tsp thyme, dried
• 750 ml vegetable stock
• 1 stalk(s) leek, small
• 1 small carrot(s)
• 1 onion(s)
• 2 tsp butter
• e.g. salt and pepper
• 1 egg(s)
• 200 g feta cheese
• 8 leaves of white cabbage (outer large leaves)
• Salt water, for blanching
• 3 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in a light cream sauce

Preparation: Blanch the white cabbage leaves in salted water, remove, pat dry if necessary, and set aside. Boil the green spelt meal with thyme in 300 ml of stock and simmer on low heat for 20 minutes until a smooth mass is formed. The stock should be completely absorbed. Add a little more stock if the green spelt meal becomes too thick. Clean the leek, wash the carrot, peel the onion, and cut everything into small sticks. Take 1/2 tablespoon of each vegetable and set aside. Sauté the remaining vegetables in 1 teaspoon of butter, season with salt and pepper. Prepare the filling: Mix the green spelt meal with the egg and mix the feta cheese, cut into small cubes, and the steamed vegetables into the green spelt meal. Spread the filling evenly among the cabbage leaves, fold in the edges, roll into a roulade, and secure with clips or wooden skewers, or tie with twine. Brown the roulades in a pan with 1 teaspoon of hot butter, deglaze with a little vegetable stock, and simmer covered for about 20 minutes, gradually adding the remaining vegetable stock. Remove the roulades and keep warm. Stir in the remaining vegetables and cream and cook for about 3 more minutes. Season again with salt and pepper, if desired. Place the roulades in the sauce and serve in the pan.