- Time: ca 1.5 hour
- warmes Gericht
- needs time
Preheat the oven to 365 ° F. Prepare the rice according to the instruction on the packaging. Place a large pot with water on the stove and bring to a boil. Wash the savoy cabbage and boil the whole heads in water for about 8 minutes. Remove cabbage from water and allow to cool.
In the meantime, fry the mushrooms with the onions and the garlic in 3 tablespoons oil for approx. 10 minutes. Add the mushroom mixture with parsley and thyme, breadcrumbs and the tomato paste in a kitchen machine and chop roughly. Allow the lentils to drain well and mix in a bowl with the chopped mushroom mixture and the rice, season with salt and pepper. Now the filling is finished.
Peel the leaves off the head of cabbage. Arrange the baking dish with some cabbage leaves and spread about 4 tablespoons of tomato sauce on the leaves to prep the dish. Fill a new cabbage leave with about 2 tablespoons of the filling. Pressing the filling slightly into the leave so that it becomes a firm stuffing. Now roll the stuffing completely into the leave and fold both sides down (like a small parcel). Place the stuffed cabbage rolls on the tomato sauce with the folded side down on the baking dish. Repeat the process until the entire filling is rolled up.
Top the finished cabbage rolls with 4 tablespoons of white wine and sprinkle about 2 tablespoons of olive oil over them. Place the halved cherry tomatoes on top of the rolls. Bake the rolls about 15 minutes until the filling is hot on the inside and the cabbage is lightly brown.
To prepare the sauce, take a small bowl and whisk the almond butter with the water till frothy. Whisk together with the broth. Add the garden herbs and horseradish. To serve first add a tsp of the almond sauce onto the plate and top with a stuffed cabbage leave and some of the tomato sauce from the baking pan.
6- 8 Portions
For the stuffed savoy cabbage leaves:
- 2 heads of cabbage
- 130 g Rapunzel himalaya basmati rice white
- 250 g mushrooms diced
- 1 large shallot, diced
- 2 garlic cloves, diced
- 4 sprigs of parsley
- 4 sprigs of thyme (just the leaves)
- 6 tbs breadcrumbs
- 4 tbs Rapunzel tomato paste
- 2 cans Rapunzel green lentils
- 5 tbs Rapunzel tomato sauce Toskana
- 4 tbs Rapunzel Pinot Grigio DOC Venezia white wine
- 5 tbs Rapunzel olive oil fruity nativ extra
- 3 tsp Rapunzel sea salt, Atlantik
- 50 g cherry tomatoes
- 80 g Rapunzel white almond butter
- 200 ml water, warm
- ½ tsp Rapunzel soup broth, w/o yeast
- 1 tsp fresh garden herbs (thyme
or rosemary), chopped
- 1 ½ tsp horseradish
- 1 cup sprouts