Savoy cabbage roll with nut and feta filling in tomato sauce

Ingredients for 4 servings:

• 1 small savoy cabbage or cabbage head
• 100 g hazelnuts, chopped or ground
• 2 garlic cloves, finely chopped
• 200 g feta cheese, crumbled
• 2 tbsp millet flakes, alternatively rice flakes or breadcrumbs, optional
• 1 egg(s)
• e.g. salt and pepper
• 1 lemon(s), grated zest or 1 tbsp lemon juice
• 1 small can of tomatoes, chopped (425 ml) or 8 fresh, finely chopped
• 1 tbsp olive oil
• 3 tbsp tomato paste
• 250 ml vegetable stock
• Thyme
• oregano
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a special taste experience

To make the roulades, remove 4 large or 8 small leaves from the savoy cabbage or cabbage head and trim the leaf ribs. Blanch the leaves in the vegetable stock for about 3 minutes, remove them, and rinse them with cold water. Drain on a kitchen towel. Reserve the vegetable stock for the sauce. For the filling, put 1 tablespoon of chopped canned tomatoes in a bowl. Add the first garlic clove, the crumbled feta, the finely chopped or ground hazelnuts, and the egg, and mix everything into a dough. If the dough is too runny, thicken with the millet flakes. Season with salt and pepper and mix in the grated lemon zest or lemon juice. The dough should now have the consistency of minced meat dough. If not, add a little more millet flakes if desired. Spread the filling among the cabbage leaves and roll them into a roulade, securing them with clips or string. For the sauce, add the remaining chopped tomatoes to the stock. Bring to a boil with the olive oil, the second finely chopped garlic clove, tomato paste, salt and pepper (optional), and the herbs. Add the cabbage rolls and let them simmer in the sauce for about 10-15 minutes. Serve with brown rice.