Savoy cabbage rolls with colorful filling

Ingredients for 2 servings:

• 5 large savoy cabbage leaves
• 400 g potatoes, peeled, weighed, diced
• 200 g pumpkin(s), diced, weighed without core, e.g. Hokkaido
• 1 red bell pepper(s), diced
• 1 medium-sized onion(s), finely diced
• 2 large garlic cloves, finely diced
• 1 can tomatoes, chopped, approx. 400 g
• 200 ml vegetable stock
• 3 tbsp oil for frying
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) nutmeg
• salt and pepper

Instructions

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

alkaline, vegan, GAT-compliant

Separate the savoy cabbage leaves from the stalk, remove the thick leaf ribs, and boil the leaves in plenty of salted water for 4-5 minutes. Then, rinse in cold water and flatten or dry with a rolling pin between two kitchen towels. Boil the potatoes in a little salted water until soft, drain the water, season the potatoes with nutmeg, and press them through a potato ricer. Repeat with the pumpkin, but season with cayenne pepper. In a suitable cooking container, fry the onions in hot oil and deglaze with the tomatoes. Pour in the stock and simmer for a few minutes. Transfer everything to a pan or casserole dish. Similarly, fry the garlic in oil and fry the diced bell peppers in it, then season with salt and pepper. Now spread the savoy cabbage leaves equally: first with the potato mixture, then the pumpkin mixture, and then the diced bell peppers on top. Begin to roll up the leaves from the thick ribs, fold in the sides, and finish rolling. Place the roulades open-ended in the tomato sauce and brush with oil. Bake the savoy cabbage roulades at 180°C – 200°C (top/bottom heat) for about 40 minutes. Serve with boiled potatoes or, if you like, rice.