Pumpkin and cabbage rolls with sauce

Ingredients for 6 servings:

• 500 g pumpkin flesh
• 3 onions, finely chopped
• 300 g rice
• 100 g pumpkin seeds
• 50 g raisins
• 250 ml water
• 1 head of white cabbage, stalk removed
• 50 g butter
• 300 g tomatoes
• 4 tbsp oil
• 150 ml white wine
• 200 ml sour cream
• 1 tbsp savory, shredded
• 1 bunch dill, finely chopped
• salt and pepper
• 100 ml vinegar

Instructions

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

Finely dice the onions and fry in hot oil. Coarsely grate the pumpkin flesh and add it to the fried onions. Fry for 10 minutes. Then add the rice, pumpkin seeds, and raisins. Deglaze with water. Simmer until the liquid has reduced by a third. Allow to cool. Cook the white cabbage in a large pot with plenty of water and 100 ml of vinegar for about 10 minutes. Remove any loose leaves one by one and continue until enough leaves have been removed. Use only the large leaves. Wrap the pumpkin mixture in the cabbage leaves. Fry the cabbage rolls in butter. Prepare the sauce: Finely chop the remaining cabbage and dice the tomatoes. Fry both in a little hot oil, deglaze with white wine, and season with savory and dill. Place the fried cabbage rolls in the sauce and bake at 180 degrees Celsius for about 45 minutes. Serve with the sauce and sour cream.