Skip to main content Skip to ingredients Skip to instructions

Red cabbage-quinoa-roulade with Speck Alto Adige PGI

Red cabbage and quinoa rolls with South Tyrolean PGI speck – a creative, well-balanced recipe full of flavour.

Dish: Main course

Difficulty: Medium

Preparation time: 60 min

A recipe by: Denise Schuster

Ingredients

Serves for

people

For the roulades

1 red cabbage
250 Grams quinoa
1 onion
1 garlic clove
3 tablespoon olive oil
60 Grams dates
50 Grams walnuts
1 bunch parsley
300 Milliliters vegetable stock
2 Teaspoon white balsamic vinegar
1 Teaspoon honey
16 Slice Speck Alto Adige PGI
2 tablespoon white wine vinegar

For the mushrooms

300 Grams mixed mushrooms
1 tablespoon olive oil
1 red onion
1 bunch thyme
150 Milliliters soy cream

Red cabbage-quinoa-roulade with Speck Alto Adige PGI

Total time 60 min

Boil a large pot of water and submerge the entire red cabbage. Cook for about 8 minutes then lift out carefully. The leaves should now be easy to peel off. Remove 8 large leaves from the red cabbage and put them back into the boiling water. Cook for an additional 5-10 minutes until soft. Cool with ice-cold water, press the cabbage leaves flat and cut out the middle stalks.
Cook the quinoa according to the package instructions. Drain and set aside. Peel the onion and the garlic clove and dice finely. Coarsely chop up the dates and walnuts. Heat 1 tablespoon of oil in a large frying pan and sauté the onion and garlic. Add the chopped dates and nuts. Pour in the white balsamic vinegar and honey, then 100 ml vegetable stock and add the quinoa. Finely chop the parsley and stir in. Season everything with salt and pepper. Set aside.
Cover the insides of the red cabbage leaves with 4 slices of Speck Alto Adige PGI, then spread the filling over the lower third of the red cabbage leaves. Roll up the leaves starting from the edges and wrap with kitchen twine. Next, heat 2 tablespoons of olive oil in a frying pan. Fry the wrapped roulades on both sides and douse with the white wine vinegar and the leftover broth (200 ml). Close the lid and allow to simmer for approx. 15 minutes.
While simmering, clean and chop the mushrooms. Peel the red onion and cut into rings. Heat the olive oil in a frying pan and fry the onions and mushrooms. Season with a few sprigs of thyme. Add the soy cream and reduce until the sauce has a thick consistency. Serve with the red cabbage roulades.

Similar recipes

Steamed bao buns filled with Speck Alto Adige PGI, fresh robiola cheese, rocket and balsamic glaze, served on a plate alongside sliced speck.

Bao Buns with Speck Alto Adige PGI, robiola and rocket

Soft steamed bao buns filled with Speck Alto Adige PGI, fresh robiola, rocket and a drizzle of balsamic glaze. An original dish with a refined and perfectly balanced flavour.

Time: 245 min

Difficulty: Medium

View recipe