Spicy savoy quark roulade with paprika

For 4 people
  • 5 sheet white gelatine
  • 1 yellow pepper
  • 1 onion
  • 1 Garlic clove
  • 2 EL Olive oil
  • 500 g Lean quark
  • salt
  • white pepper
  • 3-4 Savoy cabbage leaves
  • 2 EL Sunflower seeds
  • 100 g Cherry tomatoes
  • 1 pack (100 g) Alfalfa sprouts
  • 3 EL Balsamic vinegar
  • 1-2 EL walnut oil
  • Parsley
  • aluminum foil
40 minutes
Soak gelatine in cold water. Clean and wash the peppers and cut into small cubes. Peel onion and chop finely. Peel the garlic and press it through a garlic press or chop it very finely.
Mix the onions, garlic and olive oil with the quark. Season with salt and pepper. Squeeze out the gelatine, dissolve over a mild heat and stir into the quark. Fold in the diced paprika and let the mixture cool for a short time.
In the meantime, wash 3-4 savoy cabbage leaves, cut the leaf ribs flat and blanch in plenty of boiling salted water for 3-5 minutes. Quench, place on a kitchen towel and pat dry. Place the leaves overlapping in a rectangle and brush with the quark mixture.
Fold in the sides and roll up the leaves with the help of the kitchen towel. Wrap in aluminum foil and let cool for at least 2 hours. In the meantime, roast the sunflower seeds in a dry pan.
Wash the cherry tomatoes and cut in half. Wash the alfalfa sprouts and drain well on a sieve. Mix the balsamic vinegar with salt and pepper. Beat in walnut oil. Cut the savoy cabbage roulade into slices and arrange on plates with the tomatoes and sprouts.
Spread the vinaigrette over the sprouts and tomatoes. Sprinkle with sunflower seeds and serve garnished with parsley. Fresh baguette tastes good with it.
1 person approx:
  • 270 kcal
  • 1130 kJ


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