Ingredients:
Spices: salt, pepper, grated marjoram
Method:
Cook the Green Lunch mix until soft in salted water (2:1 ratio) and set aside to cool.
Dice onion and fry in oil with salt, pepper and marjoram, then mix with Green Lunch and season to taste if necessary.
Heat up the water in a big pan. In the meantime prepare the cabbage for scolding. Cut off the bottom of the cabbage, take off some outside leaves, and cut out a core. Place the cabbage into salted boiling water, core side down and cook until soft. After removing the cabbage it can be refreshed in iced or cold water to stop the cooking process and preserve the color.
Put the stuffing on each leaf, fold the cabbage edges inwards and roll up the rolls. It is important that they are squeezed quite tightly.
Put the rolled cabbage rolls into boiling salted water and cook over low heat for 5-8 minutes.
Heat a little oil in a pan and fry chopped garlic. Then pour in the cream and cook for a while. Add diced tomatoes and grated cheese. Bring to a boil, stirring constantly, season if necessary and finally you can garnish chopped fresh basil leaves.
Pour a little of the sauce on the plate and place the rolls on it.
Have a look at the picture of serving suggestion.
Soligrano wishes you a delicious meal!
Recipe author: Chef Kolumna Park.
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More info about Green Lunch.
