- Cooking at the table
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01. January 2016
Take 8 large leaves off the cabbage. Pre-cook the leaves in salted water or steam for 5-8 minutes.
Quarter the remaining cabbage and remove the stalk. Cut the cabbage into very fine strips or grate.
Clean and trim the button mushrooms, slice then chop finely. Peel the onions and chop finely.
Heat the butter in a non-stick frying pan. Lightly cook the onions in it until transparent. Turn the heat up and add the mushrooms. As soon as the mushrooms start to release water, add the cabbage and cook until soft with a lid on. Towards the end of the cooking time, remove the lid and cook until the liquid formed reduces.
Dry roast the pine nuts in a frying pan without fat. Then chop coarsely.
Mix the pine nuts and red pesto or sun-dried tomato paste into the mushroom-cabbage mass and season with salt and pepper.
Cut the coarse part of the leaf’s central rib out of the blanched cabbage leaves. Distribute the filling on the leaves and smooth flat as much as possible. Roll up the leaves and place next to each other in an ovenproof dish.
Mix white wine, cream and Sbrinz, then season with salt and pepper. Distribute the mixture over the cabbage rolls.
Bake the cabbage rolls in an oven pre-heated to 180°C on the second rung from the bottom for 35 – 40 minutes.
Goes with boiled potatoes or a creamy polenta.
358 kcalories, 1497 kJoules, 10g carbohydrates, 14g protein, 28g fat
Annemarie Wildeisen's KOCHEN