Savoy cabbage roll with red lentils

Ingredients for 4 servings:

• 200 g lentils, red
• 12 savoy cabbage leaves
• 2 m.-sized onion(s)
• 150 g celery
• 150 g carrot(s)
• 150 g mushrooms
• 100 g feta cheese
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp lemon peel
• 2 tsp turmeric
• 2 tsp sweet paprika powder
• 2 tbsp oat flakes
• 2 tsp herbs de Provence
• e.g. grill spice (steak grill spice)
• 2 eggs
• 1 tsp vegetable broth
• 1 cube of gravy
• ½ liter of water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

In a saucepan, just cover the lentils with water (about 2 cups of water for 1 cup of lentils). Bring to a boil and simmer for about 10 minutes, until the lentils are tender. Allow to cool. Remove the savoy cabbage leaves from the cabbage, blanch for about 2 minutes, then rinse and drain. Flatten any thick stalks. Halve and slice the onions. Finely dice the celery, carrots, mushrooms and feta cheese. Heat half the oil in a pan, sauté the onions until lightly browned, add the celery and carrots and sauté for about 10 minutes. Add the sautéed vegetables, mushrooms, feta cheese, tomato paste and seasonings to the lentils, stir everything together and season well to taste. Add the eggs and mix well again. Place 1-2 tablespoons of the lentil and vegetable mixture onto each of two savoy cabbage leaves and roll them up so that a nice leaf (without the stalk) remains visible on the outside and the roulade is well sealed on all sides. Secure with roulade rings (or string). Preheat oven to 180°C (top/bottom heat). Heat the remaining oil in a pan and fry the roulades on all sides until light brown. Meanwhile, dissolve the vegetable stock and meat juices in the water in the microwave. Transfer to an ovenproof dish. Add the seared roulades (and any resulting meat juices) and braise in the preheated oven on the bottom rack for about 25 minutes (you can also braise them in the pan). You can, of course, also boil potatoes and season the sauce with cream, if desired, but we thought the roulades tasted great on their own.