Savoy Cabbage Rolls (Print Version)
Ingredients:
01 -
8 large savoy cabbage leaves.
02 -
Salt (to taste).
03 -
1 muscat de provence squash (22 oz, or butternut squash).
04 -
18 oz waxy potatoes.
05 -
3 carrots.
06 -
2 stalks marjoram.
07 -
1 onion, chopped finely.
08 -
2 oz bacon, finely diced.
09 -
1 tbsp canola oil.
10 -
Peppers (to taste).
11 -
Nutmeg (to taste).
12 -
14 oz vegetable broth.
13 -
1 tsp cornstarch.
14 -
Toothpicks (for securing rolls).
Instructions:
01 -
Rinse savoy cabbage leaves, cut out tough stalks, and blanch them for 3-4 minutes in boiling salted water. Drain and pat dry with paper towels.
02 -
Rinse and peel the pumpkin, remove seeds and fibers, and cut into small cubes. Peel and rinse the potatoes, cut into cubes, and cook with the pumpkin in boiling salted water for about 5 minutes. Drain.
03 -
Peel the carrots and cut them into slices. Rinse the marjoram, shake dry, and chop the leaves. Peel the onion and chop finely. Finely dice the bacon.
04 -
Heat oil in a pan. Sauté the onion, carrots, and bacon until golden brown over medium heat. Add the pumpkin and potatoes. Remove from heat, add the marjoram, and season with salt, pepper, and freshly grated nutmeg.
05 -
Lay the cabbage leaves on a work surface. Fill each leaf with 1-2 tablespoons of the vegetable mixture, roll up, and secure with toothpicks.
06 -
Spread the remaining vegetable mixture in a baking dish and top with the rolls. Add broth and bake in a preheated oven at 325°F for about 25 minutes.
07 -
Remove the rolls from the oven. Mix cornstarch with cold water and add to the sauce, whisking until it thickens. Arrange sauce and rolls on plates and serve.
Notes:
01 -
These Savoy Cabbage Rolls are a comforting dish packed with the flavors of pumpkin and seasonal vegetables. They are a delightful way to enjoy a hearty meal!.