Cabbage rolls
Ingredients
for 4 people
| 600 g | white cabbage |
| salted water, boiling |
| 150 g | carrots |
| 1 | garlic clove |
| 1 tbsp | butter |
| 250 g | hulled pearl barley |
| 1 dl | white wine |
| 5 dl | mushroom stock |
| 60 g | grated Sbrinz |
| salt and pepper to taste |
| 2 dl | single cream for sauces |
| 2 dl | water |
| ¼ tsp | salt |
| a little | pepper |
| 60 g | grated Sbrinz |
How it's done
Cabbage
Cut a cross into the stalk, simmer the cabbage in salted water for approx. 10 mins., remove, refresh in cold water, remove.
Carefully remove 12 cabbage leaves, pat dry.
Filling
Peel and roughly grate the carrots. Peel and finely chop the garlic. Heat the butter in a non-stick frying pan. Sauté the garlic and carrots for approx. 3 mins.
Add the pearl barley, sauté for approx. 1 min. while stirring. Pour in the white wine and reduce almost completely. Pour in the stock, cover and simmer over a medium heat for approx. 30 mins.
Remove the pan from the heat. Stir in the cheese, season.
To shape
Spread approx. 3 tbsp of filling on each of the cabbage leaves, fold in the sides, roll up tightly. Place the rolls seam-side down in the dish.
Sauce
Mix the single cream and water, season. Pour the sauce over the rolls, sprinkle with cheese.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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