Vegetable rolls with saffron sauce

Ingredients for 4 servings:

• 500 g Chinese cabbage
• 200 g carrot(s)
• 100 g celery
• 120 g leek
• 1 onion(s), finely chopped
• 20 g butter
• Salt
• pepper
• 1 bunch parsley, finely chopped
• 1 bunch tarragon, chopped
• 2 eggs, including the yolk
• vegetable broth
• 1 tbsp cornstarch (cornflour), mixed with a little cold water
• 2 dl cream
• a little saffron
• Salt
• pepper

Instructions

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

Prepare and wash the Chinese cabbage, and blanch the larger leaves in salted water until they are easy to roll. Prepare and wash the remaining vegetables. Finely dice them along with the Chinese cabbage leaves and sauté them with the onion in butter over a low heat. Add the spices, parsley, and tarragon, and finally bind with the beaten egg yolk. Spread the filling over the blanched cabbage leaves, roll them up, and tie them. Fill an ovenproof dish 2 cm deep with stock. Place the rolls in the stock and poach at 220 degrees C for 20 minutes. Remove from the heat. For the sauce, bring 2 dl of the vegetable stock with cornstarch to a boil. Add the cream, saffron, and spices (salt and pepper). Reduce slightly. Briefly reheat the vegetable rolls in the sauce.