Vegetarian savoy cabbage roulade

Ingredients for 4 servings:

• 600 g potatoes
• 150 g peas, fresh or frozen
• ½ bell pepper(s), red
• 9 savoy cabbage leaves
• 1 egg yolk
• n. B. potato flour, about 3 – 5 tbsp
• 250 ml broth
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Peel the potatoes and boil them in unsalted water until tender. Meanwhile, boil the peas in a little water until soft (they need a relatively short cooking time), then drain, puree, and season well to taste. Trim, dice, blanch, and drain the bell pepper. Blanch the whole savoy cabbage leaves in boiling salted water for about 4 minutes, then refresh with cold water. Carefully trim the stalks and pat the leaves dry. Spread out a cloth (or foil) and shape the savoy cabbage leaves into a square (3 x 3 leaves). Cover the savoy cabbage with a dry cloth and gently flatten the leaves with a rolling pin. Press the cooked potatoes through a potato ricer and season with salt. Add the egg yolk and potato flour and make a light dough from the mixture. Spread this dough over the savoy cabbage and smooth it down (covering about 2/3 of the surface, starting flush with one side of the cabbage). Spread the potato dough with mashed peas and arrange the bell pepper cubes on top. Tightly roll the roulade from the potato dough side, so that the unfilled savoy cabbage forms the final part of the wrap. Place the roulade in a dish and pour in the broth. Finish cooking the roulade for about 30 minutes in a preheated oven at approximately 175°C (top/bottom heat). Serve the savoy cabbage roulade as a side dish or with a sauce (e.g., paprika or onion sauce).