Savoy cabbage rolls with seitan and caramelized onions

Ingredients for 4 servings:

• 1 savoy cabbage
• 1 potato(s)
• 100 g seitan
• 120 g onion(s), mild, sweet
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 1 sprig(s) sage
• 2 sprigs of thyme
• 3 sprigs rosemary
• salt and pepper
• 30 g cane sugar
• 10 ml brown rum
• 4 tsp balsamic vinegar
• 8 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Remove the outermost leaves of the savoy cabbage, separate the remaining leaves from the stalk, and wash them under running water. Cut out the tough ribs in the middle. Reserve 4 large leaves, cut the remaining leaves into strips, blanch them in boiling water for a few minutes, drain, and set aside. Cook the potatoes in salted water for about 20 minutes, then peel and mash them with a fork. Peel the ginger and finely grate it. Heat 4 tablespoons of olive oil in a non-stick pan, add the garlic and a sprig each of sage and thyme. Let the blanched savoy cabbage strips, potato, and ginger simmer for 5 minutes. Add the finely sliced ​​seitan. Season with salt and pepper and simmer for a few more minutes. Immerse the four large savoy cabbage leaves in boiling water, cook for 3 minutes, remove them, and dry them thoroughly. Place them on a dry cloth and fill each leaf with 1 tablespoon of the savoy cabbage and seitan mixture, wrap them into a roll or parcel, and secure with cooking string. Heat 4 tablespoons of olive oil in a non-stick pan, then add a sprig of thyme and rosemary, and add the stuffed savoy cabbage leaves. Fry them for a few minutes on each side at high heat. Season with salt and pepper, and remove from the heat. Remove the string and drizzle the savoy cabbage parcels with balsamic vinegar. Caramelize the brown sugar with 2 tablespoons of water and a sprig of rosemary in a saucepan over low heat for 5 minutes. Add the finely chopped onion and cook for another 10 minutes. Deglaze with the rum, let it evaporate for a few minutes, and then remove from the heat. Arrange the stuffed savoy cabbage leaves with the caramelized onions in the center of the plate. Finally, garnish with some fresh rosemary and freshly ground pepper.