Savoy cabbage-pumpkin rolls with tsampa

savoy cabbage pumpkin rolls with tsampa

350g hokkaido pumpkin
1/4 teaspoon salt
1 small onion
1 tablespoon butter
50g tsampa
2 eggs (size m)
60g grated cheese
black pepper
pinch nutmeg
8 savoy cabbage leafs

Step 1
Wash hokkaido pumpkin, remove seeds with a spoon and cut
into cubes. Bring water to a boil, add hokkaido pumpkin, 
salt and cook until well done.

Step 2
In the meantime peel the onion and chop finely.
Heat butter in a pan and saute onion cubes.
Purre hokkaido pumpkin finely, transfer to a bowl and
add onions, tsampa, eggs and grated cheese.
Season with salt, pepper and nutmeg and mix to a smooth
dough. Set aside.

Step 3
Wash savoy cabbage leafs and dry on a paper towel.
Remove thick stalks of the leafs with a sharp knife.
In a big pot bring water to a boil and blanch the leafs for
about 2 minutes. Transfer to a bowl with ice water and let
dry on a paper towel.

Step 4
In the meantime preheat oven at 200°C.
Transfer savoy cabbage leafs to a cutting board and spread with 
one heaped tablespoon pumpkin filling.
Fold the bottom over the filling, add both sides and roll up firmly.
Put the rolls into a casserole and fill up with 500ml vegetable broth.
Bake in the oven for about 25 minutes.
In between pour vegetable broth over the savoy cabbage rolls, so they don´t
dry out.

Step 5
Serve savoy cabbage rolls and vegetable broth in a soup plate and enjoy...