Red cabbage-quinoa-roulade with Speck Alto Adige

Course: main course
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Denise Schuster

     

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  Red cabbage-quinoa-roulade with Speck Alto Adige



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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