for 4 person

Cabbage leaves

1	savoy cabbage (approx. 600 g), leaves removed
	salted water, boiling

Filling

200 g	bulgur
3	red chillies, deseeded, roughly chopped
¼ tsp	cinnamon
4 dl	salted water, boiling
60 g	soft dried apricots, chopped
¼ tsp	salt
a little	pepper

Sauce

2 dl	single cream for sauces
3 dl	vegetable bouillon
3 tbsp	white balsamic vinegar
½ tsp	ground cumin
¼ tsp	salt
a little	pepper
some	thyme, leaves torn off

Topping

50 g	smoked almonds, chopped
a little	chilli flakes

How it's done

Cabbage leaves

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.

Filling

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.

Sauce

Combine the cream, stock and balsamic, season. Pour over the cabbage rolls. Sprinkle with thyme.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Topping

Scatter the smoked almonds and a few chilli flakes on top of the cabbage rolls.

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