Braised Vegetable Parcels
ready in 40 min.
- 1 Cabbage (approx. 1 kg)
- 1 small onion (finely chopped)
- 2 Tbsps chopped parsley
- 2 stale Bread roll
- 1 cup vegetable stock
- 2 Tbsps butter
- freshly ground peppers
- 1 Tbsp chopped marjoram
- 1 Tbsp tomato puree
- 1 tsp chopped rosemary
Remove the outer leaves of the cabbage and cut out the stalk. Carefully take off the individual leaves.
Blanch in salted water for 3-4 minutes, then drain, refresh in cold water and drain well. Spread out the larger leaves on kitchen paper. Squeeze out the smaller ones and chop finely.
Soak the bread rolls in water and squeeze out. Heat 1 tbsp butter in a frying pan and sweat the onion, parsley and chopped cabbage. Season with salt and pepper and add the marjoram. Mix in the bread.
Place some of the mixture on each of the large cabbage leaves and roll up. Heat the rest of the butter and gently fry the cabbage roulades for 10 minutes.
Add the tomato puree, rosemary and stock, cover and braise for 10 minutes. Serve with grated Gruyère cheese.