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For the roulades: 1/2 red cabbage 125 g quinoa 1/2 onion 1/2 garlic clove 1.5 tbsp olive oil 30 g dates 25 g walnuts 1/2 bunch parsley 150 ml vegetable stock 1 tsp white balsamic vinegar 1/2 tsp honey 8 slices Speck Alto Adige PGI 1 tbsp white wine vinegar
For the mushrooms: 150 g mixed mushrooms 1/2 tbsp olive oil 1/2 red onion 1/2 bunch thyme 75 ml soy cream
For the roulades: 1 red cabbage 250 g quinoa 1 onion 1 garlic clove 3 tbsp olive oil 60 g dates 50 g walnuts 1 bunch parsley 300 ml vegetable stock 2 tsp white balsamic vinegar 1 tsp honey 16 slices Speck Alto Adige PGI 2 tbsp white wine vinegar
For the mushrooms: 300 g mixed mushrooms 1 tbsp olive oil 1 red onion 1 bunch thyme 150 ml soy cream
For the roulades: 2 red cabbage 500 g quinoa 2 onion 2 garlic clove 6 tbsp olive oil 120 g dates 100 g walnuts 2 bunch parsley 600 ml vegetable stock 4 tsp white balsamic vinegar 2 tsp honey 32 slices Speck Alto Adige PGI 4 tbsp white wine vinegar
For the mushrooms: 600 g mixed mushrooms 2 tbsp olive oil 2 red onion 2 bunch thyme 300 ml soy cream
Preparation
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.
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