Vegetarian Cabbage Roulades
Ingredients
- Ingredients
- 100 grams Bulgur
- 4 Tbsps vegetable oil
- ½ l Vegetable broth (prepared)
- 700 grams Napa cabbage
- 500 grams Tomatoes
- 1 onion
- 1 garlic clove
- 15 leaves fresh Peppermint
- 150 grams Cottage cheese
- 1 egg
- salt
- peppers
- 1 cup Crème fraiche
Preparation steps
Heat 1 tablespoon oil in a saucepan, add bulgur and cook, stirring constantly. Pour in 1/3 of the broth, bring to a boil and simmer for 5 minutes over low heat. Remove from heat and soak for another 15 minutes.
Bring a large pot of salted water to a boil.
Remove 12 beautiful, large leaves from cabbage. Remove stalks and blanch in salted water for 3 minutes. Remove, shock in ice water and drain. Blanch remaining cabbage for 3 minutes remove, drain well and mince. Lay 6 large leaves next to each other and top with remaining cabbage leaves.
Blanch tomatoes, rinse with cold water, peel and mince flesh.
Mince half the peppermint. Peel and chop garlic and onion. Crush cottage cheese with a fork. Combine bulgur, chopped cabbage, 2/3 diced tomato, onion, mint, garlic, egg and cottage cheese. Season with salt and pepper. Spread filling onto leaves, turn on the sides, roll up and tie with kitchen twine.
Heat remaining oil in a pan and cook roll over medium heat on all sides. Remove from pan, remove twine, top with remaining tomatoes and peppermint and serve.
