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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
Blanch the cabbage leaves in boiling salted water for approx. 1 min., remove, briefly dip in ice-cold water, pat dry, cut away the thick midribs.
Cook the bulgur, chillies and cinnamon in salted water for approx. 20 mins., allow to cool slightly. Mix the dried apricots into the bulgur, season. Place the cabbage leaves on a tea towel. Spread the filling on top. Fold the sides inwards, roll up tightly, place in the prepared tin.
Combine the cream, stock and balsamic, season. Pour over the cabbage rolls. Sprinkle with thyme.
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Scatter the smoked almonds and a few chilli flakes on top of the cabbage rolls.
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