Feta-Savoy cabbage rolls

Ingredients for 4 servings:

• 16 leaves of savoy cabbage
• 200 g feta cheese
• 150 g cheese for topping (e.g. Gouda), grated
• 2 tbsp pine nuts
• 100 g sour cream
• 1 cube of vegetable stock
• 1 onion(s)
• herbal salt
• nutmeg
• pepper
• Salt

Instructions

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

Remove the savoy cabbage leaves, wash them, and pre-cook them in salted water for about 4-5 minutes. Rinse, pat dry with kitchen paper, and score the thick leaf ribs so that the leaves can lie flat or be rolled up. Cut the feta cheese into 8 pieces. Stack two savoy cabbage leaves on top of each other, add a piece of feta, and carefully roll them up. Place them seam-down in a baking dish. Finely chop the onions and sauté them in a saucepan until translucent. Bring about 1/4 liter of water to a boil in the saucepan with the onion and vegetable stock cube, then add the sour cream and 50 grams of grated cheese. Season to taste with salt, pepper, and nutmeg. Pour the resulting sauce over and between the savoy cabbage rolls. Sprinkle with the remaining grated cheese and pine nuts. Place the whole thing in the oven at 200 degrees Celsius for about 35 minutes (depending on the oven), until the cheese is nice and crispy. You can serve it with potatoes.