Cabbage rolls with walnuts

Ingredients for 4 servings:

• 1.8 kg white cabbage, savoy cabbage or red cabbage (*see note in preparation text)
• Salt
• 350 g potatoes
• 200 g carrot(s)
• 30 g ginger
• 150 g leek
• 100 g walnuts
• 5 peppercorns, ground
• 1 ½ tsp herbal salt
• 130 ml water, boiling
• ¼ tsp vegetable broth, granulated
• olive oil
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free, egg-free, cow’s milk-free

Roughly chop the walnuts. Peel the potatoes, carrots, and ginger, and finely grate them together. Clean the leeks, cut them into rings, and chop them into small pieces. Add the pepper and salt. Mix everything together. Remove the outer leaves and the stalk from the cabbage. Refresh the cabbage in boiling salted water for about 10-12 minutes. Loosen the leaves (if it’s white or savoy cabbage) and place them on a tea towel to drain. I used red cabbage and let it drain in a colander. Flatten the center of each cabbage leaf. Place each cabbage leaf on a work board. Place a small handful of the vegetable mixture on the thick end. Roll it up, folding the outer leaves inward if necessary. Heat the olive oil and place the roulades in the hot oil, leaf end first. Sear on all sides. If the roulade curls up, don’t worry—roll it up again. Place 3-4 roulades in a greased, ovenproof dish with a capacity of 3 or 4 liters. Dissolve the granulated stock in the boiling water and pour into the dish. The bottom should be covered by a good 1 cm. Cover. Place in a cold oven and bake at 160°C fan-assisted oven for about 70 minutes. Alternatively, prepare in a shallow pressure cooker. Place about 5 roulades next to each other in the perforated insert, add about 125 ml of water to the bottom, and then heat the pot. Cook for another 20-25 minutes at the second ring, then vent. Arrange on plates and serve. The sauce can be used as is. *Note: About 1 kg of cabbage is sufficient. But then the leaves are so small, and you’ll need to place two of them next to each other. I just made Matti’s leftover cabbage with figs from March 11, 2005. If someone sautés the vegetables, the quantity will need to be increased. My own recipe.