Savoy cabbage rolls with green spelt filling

Ingredients for 4 servings:

• 100 g green spelt, crushed
• 400 ml water
• 15 g porcini mushrooms, dried
• 1 bell pepper(s), yellow or red
• 1 egg(s)
• 200 g cream cheese
• 1 tbsp mustard, preferably grainy
• salt and pepper
• 1 kg savoy cabbage
• 250 ml vegetable stock
• 250 ml water
• 1 cup crème fraîche
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the vegetarian version

For the filling, bring the spelt kale to a boil with water and let it swell for about 15 minutes. Add the mushrooms to the hot water. Meanwhile, separate 8 large leaves from the savoy cabbage and blanch them for about 3 minutes. Cut the remaining savoy cabbage into thin strips. Dice the bell peppers, mix them with the spelt kale and mushrooms, add the egg and cream cheese, and season everything with mustard, salt, and pepper. Layer two savoy cabbage leaves on top of each other and spread the filling on top. Roll them up and secure with kitchen string if necessary. Briefly fry them in a little oil, pour over the vegetable stock, and cook for about 15 minutes. Meanwhile, briefly fry the savoy cabbage strips, pour in the water, and simmer until soft, stirring constantly, until the liquid has evaporated. Then fold in the crème fraîche. Season with salt and pepper. Makes a complete meal for 4 people, but you can also serve it with herbed potatoes if you like. You can also use 0.2% cream cheese for the filling; it doesn’t have to be double cream.