Vegetarian cabbage rolls with savoy cabbage

Ingredients for 4 servings:

• 1 savoy cabbage
• 1 bread roll, stale, soaked
• 1 tbsp parsley, chopped
• 1 garlic clove(s)
• 2 tbsp cashew nuts, chopped
• 2 tbsp onion(s)
• 3 potatoes
• ⅛ celeriac
• 2 tbsp olive oil
• 2 eggs
• 1 tsp caraway seeds
• 1 tbsp mustard, hot
• salt and pepper
• 500 ml water or vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with potato and celery filling

Remove the outer leaves from the savoy cabbage and blanch. Soak the bread rolls in water. Finely chop the parsley and garlic. Toast the cashews in a pan and set aside. Finely chop the onions and fry in the pan until golden brown. Dice the potatoes and celery. For the filling, finely slice some of the savoy cabbage. Sauté in a pan with the potatoes, celery, and a little oil. In a bowl, combine the savoy cabbage mixture with the caraway seeds, parsley, onions, garlic, mustard, cashews, bread rolls, and eggs. Season everything with pepper and salt. Next, fill the blanched savoy cabbage leaves with the stuffing, roll them up, and secure with kitchen string. In an ovenproof pan or roasting pan, sear the savoy cabbage parcels on both sides with a little oil. Then add water or vegetable stock and cook in a hot oven at 150°C (top/bottom heat) for 15 to 20 minutes.