This vegetarian dish needs a lot of prepwork to get on the table. When you are fast with a knife and very well organized, this dish will need 90 min work and 60 min in the oven.
The filling is tasty and the sauce is the star of the dish. But take care not to produce baby food, but a smooth creamy sauce.
Recipe for 2:
8 large Savoy cabbage leaves
150 g Boulgur, 500 ml veg stock, 3 medium carrots, 2 shallots, 1 spring onion, 1 garlic clove
100 g grated Gouda, 100 g Feta, 2 eggs
80 g pistacchios, 4 stalks parsley
300 g Hokkaido pumpkin, 200 g sweet potato, 300 ml coconut milk
Salt, pepper, nutmeg, cayenne pepper, olive oil
Use a large pot filled with salted boiling water. Cook the saboy cabbage for 5 min, pick them out and drop them in ice water. Cut out the hard middle line.
Peel and cut the veggies and grate the carrots.
Bring the veg stock to a boil, cook the boulgur on low for 10 min, let it rest for 5 min more. Drain and keep the liquid. Cool the boulgur down.
Use a large oven proof dish and spread the thin sliced pumpkin and sweet potato out. Season well and drizzle some oil over them. Pour the leftover stock on top.
In a pan in oil fry off onions, garlic and carrots and season. Cool down. Mix with boulgur, eggs, grated cheese, parsley and season very well. Brake the feta in small chunks and add it with the roasted pistacchios.
Preheat the ovem to 180 C.
Combine 2 savoy cabbage leaves and spread filling in the lower part. Roll up and place on top of the veggies. Make all 4 rolls.
Bake for 60 min. Take the rolls out and keep them warm. In a medium pot heat up the coconut milk and toss the veggies in. Bring to a boil and use a stick blender to make a creamy sauce. Add more coconut milk if it resembles Baby food.
Place the sauce on a plate and set the rolls on top.
If there is filling left over, dump it im a small baking dish and let it sit in the oven with the large one for just 30 min. It tastes great with leftover sauce.
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