Savoy cabbage rolls

Ingredients for 4 servings:

• 12 large savoy cabbage leaves
• 100 g potatoes, cut into small cubes
• 100 g carrot(s), cut into small cubes
• 100 g celery, cut into small cubes
• 100 g zucchini, cut into small cubes
• 1 onion(s), chopped
• 2 tbsp Parmesan
• salt and pepper
• some nutmeg
• 50 g bacon, diced
• 1 shallot(s)
• 200 g tomato puree
• 1 bay leaf
• 125 ml meat broth
• some parsley
• Salt
• some olive oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Blanch the large savoy cabbage leaves in hot water and lay them out flat on a paper towel. Cut or chop the vegetables for the filling into small cubes and fry them in an oiled pan for a few minutes, seasoning with salt, pepper, nutmeg, and 2 tablespoons of Parmesan cheese. Spread the vegetable mixture evenly over the savoy cabbage leaves and wrap them into roulades. Fry the chopped shallot and bacon cubes in a large pan with a little oil, then add the roulades and fry them all over. Add the passata, bay leaf, meat broth, and a little salt and simmer for about 40 minutes. Sprinkle with chopped parsley, add more seasoning if desired, and serve warm. The savoy cabbage rolls have about 85 kcal per serving.