Ingredients for 4 servings:
1 savoy cabbage (approx. 800 g)
100 g feta cheese
2 onions
1 clove of garlic
3 sprigs each of parsley and basil
400 g minced meat
1 tsp thyme
salt, pepper
400 ml vegetable stock
1 tbsp olive oil
300 g couscous
50 g pine nuts
Preparation:
1. Clean and wash the savoy cabbage. Blanch eight large savoy cabbage leaves in boiling water for approx. 2 minutes and rinse with cold water. Chop the rest of the cabbage and and feta cheese. Peel and chop the onions and garlic. Wash the parsley and basil, shake dry and chop.
2. Mix the prepared ingredients with the mince. Season with thyme, salt and pepper to taste. Place the cooked cabbage leaves one by one in a soup ladle,
overlap the ends. Press the filling into the leaves. Roll up the roulade and place in a baking dish. Pour over 50 ml stock and 1 tbsp olive oil.
3. Bake in a preheated oven for 15-20 minutes at 180 °C (convection oven: 160 °C). Bring the remaining vegetable stock to the boil. Prepare the couscous according to the instructions on the packet. Roast the pine nuts in a pan without oil and serve on the savoy cabbage roulades.
Preparation time approx. 35 minutes
Nutritional values per serving approx.:
Energy: 609 kcal / 2530 kJ
Fat: 39,4 g
KH: 30,3 g
E.U.: 34.4 g
(FoodCentrale by ddp images)
