Stuffed Red Cabbage Roulade

For the Stuffed Red Cabbage Roll, finely dice onions, peel and coarsely grate apples, sauté in oil with the spelt meal, pour in clear vegetable soup and simmer on low heat for 20-30 minutes. Carefully separate the red cabbage leaves. Blanch briefly.

Mix spelt-apple mixture with curd cheese, chopped parsley, pressed garlic and fill into red cabbage leaves. Roll them up and fix them with roulade skewers (about 14 pieces).

Fry the roulades in coconut fat, add some soup. Chop the rest of the red cabbage and put it on the roulades, steam for about 30 minutes.

Chop and roast walnut kernels, mix with sour cream and season with juice and a little grated lemon, pepper and salt.

Serve the cream sauce cold with the stuffed red cabbage roulades.

Preparation Tip:

Use organic products for stuffed red cabbage roulades!

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