Stuffed Cabbage Leaves

An excellent side dish or main course.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Okra

  • 500 g Mushrooms, oyster

  • 30 g Butter, unsalted

  • 0.5 teaspoons Spices, nutmeg, ground

  • 2 piece Leek

  • 100 g Walnuts

  • 200 g Cheese, Gorgonzola

  • 3 pieces Date, fresh or dried

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Clean the leek, wash it, dry it, and chop it very finely. Wash the mushrooms, clean them, and chop them finely. Chop the dates. Add the walnut kernels to a food processor and grind them. Carefully separate the cabbage head into individual leaves.

  2. Place a pot with 1 liter of water on the stove. When the water boils, remove it from the heat. Dip a few cabbage leaves into the water at a time and leave them in for a few seconds to soften. Then remove them from the water with a slotted spoon and place them on a board. Use a knife to cut off the tough stems. Be careful to cut close to the stem, as we want to keep the leaves as intact as possible. Place the trimmed cabbage leaves in a clean bowl and cover them with a damp cloth.

  3. Place a larger pan on the stove and melt the butter in it. Add the chopped mushrooms to the butter and sauté them for 5 minutes over high heat. Then reduce the heat slightly and add the chopped leek. Mix everything together and cover with a lid. Cook the mushrooms and leek for another 6 to 7 minutes. Stir them a few times during cooking.

  4. Remove the lid from the pan. Season the mixture with salt, pepper, and nutmeg, and mix well. Crumble the gorgonzola into the pan. Stir until the gorgonzola is well melted. Then mix in the ground walnuts and chopped dates.

  5. Cook the mixture in the pan for another minute, then remove it from the heat and let it cool slightly. Preheat the oven to 150 °C.

  6. Place a slightly damp kitchen towel on the counter. Place a cabbage leaf on the towel and add a few spoonfuls of the cooled filling in the center. Fold the sides of the cabbage leaf over the center. Then fold the bottom part and finally the top part to form a pillow. Repeat the process until all the ingredients are used up.

  7. Line a baking dish with parchment paper. Arrange the cabbage rolls on the parchment paper and place them in the preheated oven. Bake them for a good 5 minutes to heat them through, then serve immediately.

Nutrition Information (Per 100g)

  • Calories: 129.85 kcal
  • Fat: 7.66 g
    • Saturated Fat: 3.01 g
  • Carbohydrates: 10.99 g
    • Sugars: 2.96 g
  • Protein: 5.02 g
  • Fiber: 1.9 g

Advice

Gorgonzola can be replaced with any other noble cheese.