Red Cabbage Rolls with Dijon Mustard Sauce

Preparation

Heat up the vegetable stock. Put the couscous in a bowl and cover with ²/₃ of the vegetable stock. Then loosen with a fork and place aside. Peel and dice the carrots. Trim, wash and dice the pepper. Wipe the mushrooms with a dry cloth, cut off the stalks and chop roughly. Peel the shallot and garlic and dice finely.

Fry the vegetables and peanuts briefly in butter, then season with salt and pepper. Wash and finely chop the parsley. Add the vegetables, parsley and egg to the couscous, stir well and season with salt, pepper and a pinch of gingerbread spice.

Remove the leaves from the cabbage, wash them, blanch for approx. 6 minutes in boiling salted water, remove and place in cold water. If the stem is too thick, slice it flat. Distribute the couscous filling on the cabbage leaves. Fold the edges of the leaves inwards and roll up tightly. Then place the rolls in a greased dish.

Combine the remaining stock, naturally brewed soy sauce, orange juice, mustard, honey and cornflour in a pan, bring to the boil briefly and pour over the rolls. Cook the rolls in a preheated oven at 200 degrees Centigrade for approximately 20 minutes. Season with a few more drops of naturally brewed soy sauce just before serving.

Tip! You can also use any other kind of cabbage for this recipe. Serve with freshly mashed potatoes.