Savoy cabbage rolls with tomato sauce

Ingredients for 4 servings:

• 150 g rice (wild rice mix)
• Salt
• 2 onions, diced
• 3 tbsp olive oil
• 1 tbsp rosemary, chopped
• 1 can of tomatoes
• 1 pinch(s) of sugar
• 1 garlic clove(s), squeezed
• 1 pinch(s) of cayenne pepper
• 8 leaves of savoy cabbage
• 300 g carrot(s), cut into short sticks
• 50 g hazelnuts, coarsely chopped
• Yeast flakes

Instructions

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

vegan

Bring the wild rice mixture to a boil in 1/2 liter of salted water, cover, and simmer over low heat for 45 minutes. Discard any excess water. Sauté the diced onions in 1 tablespoon of oil with the rosemary until translucent. Roughly chop the tomatoes and add their juices. Simmer uncovered over medium heat for about 20 minutes until thickened. Season with salt, sugar, garlic, and cayenne pepper. Flatten the midribs of the savoy cabbage leaves, blanch the leaves in boiling salted water for about 3 minutes, refresh with cold water, and drain in a colander. Brush an ovenproof dish with 1/2 tablespoon of oil. Preheat the oven to 200°C. Gently fry the carrots in the remaining oil, season with salt and sugar. Mix in the hazelnuts and drained rice. Spread the filling among the cabbage leaves. Fold the leaves together and place them in the dish. Spoon the tomato sauce over the top and sprinkle with nutritional yeast. Bake on the second rack from the bottom for 10-15 minutes (you may want to let it rest in the oven for a while to soften the leaves).