Amaranth and savoy cabbage packets

For 4 people
  • 200 g Amaranth
  • 2 onions, 4 tbsp oil
  • 2 TL Vegetable broth
  • 1 (approx. 1.2 kg) Savoy cabbage
  • Salt, pepper
  • 2 medium-sized carrots
  • 1/2 Bun d Parsley
  • 100 g rubbed. Gouda
  • 1 easy going tbsp flour
  • 4-5 EL whipped cream
  • Wooden skewer en
90 minutes
light
1.
Wash and drain the amaranth. Peel and chop onions. Braise half in 1 tbsp oil in a saucepan. Bring to the boil with amaranth, a good 1/2 l of water and 1 teaspoon of stock. Cover and soak over low heat for 40-45 minutes
2.
Clean the savoy cabbage, remove the stalk. Approx. Peel off 8 outer leaves. Pre-cook in boiling salted water for 2-3 minutes. Quench, pat dry. Cut thick leaf veins flat. Finely chop approx. 100 g of the remaining cabbage (use the rest for other purposes)
3.
Peel the carrots, wash and finely dice. Wash and chop parsley. Mix with amaranth, savoy cabbage strips, 2/3 each of carrots and cheese, season. Put 2-3 tablespoons of amaranth mixture on each cabbage leaf. Fold the pages over it, fold into a packet, pin it. Fry in 2 tablespoons of oil. Add the rest of the carrots. Add 600 ml of water and 1 teaspoon of stock. Bring to the boil and stew covered for about 20 minutes
4.
Lift out the parcel, keep the stock. Braise the rest of the onions in 1 tablespoon of oil. Sweat the flour in it. Stir in the stock and cream, bring to the boil. Simmer for 5 minutes, season to taste. Arrange everything, sprinkle with cheese. In addition: Pork fillet
1 person approx 510 kcal
  • 2140 kJ
  • 20 g protein
  • 27 g fat
  • 43 g carbohydrates
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