Stuffed Cabbage Leaves

Main Dishes
  • Print
Recipe Image
Ingredients for 10 portions
  • 10 large [große] White cabbage leaves [5 g each]
  • For the filling
  • 310 g QimiQ Classic, unchilled
  • 2 Onion(s), finely chopped
  • 3 tsp Olive oil
  • 630 g White cabbage, finely sliced
  • 1 kg Potatoes, cooked in their skins, grated
  • 250 g Apple(s), grated
  • 8 tbsp Instant mashed potato flakes
  • 500 g Ham, diced
  • Cumin
  • Marjoram
  • Salt and pepper
  • 2 tbsp Flat-leaf parsley, finely chopped
  • 620 Vegetable stock
Method
1.
Preheat the oven to 200 °C (conventional). Blanche the cabbage leaves in salted water.
2.
For the filling: fry the onions in oil until soft. Add the chopped cabbage and some vegetable stock if necessary and continue to cook until soft and the stock has evaporated. Allow to cool.
3.
Whisk the unchilled QimiQ Classic smooth. Add the cooked cabbage, potato, apple, potato flakes, ham, seasoning and parsley and mix well.
4.
Spread the filling onto the blanched cabbage leaves. Roll into roulades and place into a greased oven proof dish. Pour the vegetable stock over the roulades and bake in the hot oven for approx. 30 minutes.