Goat cheese and hazelnut cabbage rolls

Ingredients for 3 servings:

• 15 leaves of savoy cabbage
• 100 g hazelnuts, coarsely ground
• 2 shallots or 1 onion
• 2 garlic cloves
• 400 g goat’s cheese
• possibly natural yogurt
• 3 tbsp parsley
• 2 tsp thyme
• 1 pinch of coriander
• 2 eggs
• 2 tsp broth, granulated
• 4 tbsp breadcrumbs
• e.g. orange juice
• Butter for the mold
• possibly crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

a delicious alternative to meat-filled cabbage rolls

Blanch and arrange approximately 15 savoy cabbage leaves. Briefly roast 100g hazelnuts, then sauté 2 diced shallots and 2 finely chopped garlic cloves in olive oil until light brown, then mix with 400g goat’s cheese. Season with plenty of parsley, 2 teaspoons of thyme, 1 pinch of coriander, salt, and pepper. Once cooled, thicken with 2 eggs, 2 teaspoons of granulated stock, and 4 tablespoons of breadcrumbs. If the goat’s cheese is too strong for your taste, you can add a small cup of natural yogurt and 2 tablespoons more breadcrumbs. Fill the savoy cabbage leaves with the mixture, wrap them up, roll them up, and place seam-down in a buttered casserole dish. Pour in a little stock and plenty of orange juice, filling the mixture just over halfway. If you like, you can thicken the sauce with a little crème fraîche and sprinkle breadcrumbs over the cabbage rolls. Bake in the oven at 180°C for 35 minutes. Potatoes go best with this dish.