Wirsingrouladen mit Kürbis-Karotten-Füllung - Pure Pepper

Savoy cabbage rolls with pumpkin-carrot filling

For 4 people

Ingredients

1 small Hokkaido pumpkin
500 G carrots
5 tablespoons olive oil
1 large savoy cabbage
100 g pumpkin seeds
Salt
Black pepper ( Kampot Noir or Indian mountain pepper )
nutmeg

preparation

First, remove the core from the Hokkaido and cut into small pieces. Then peel the carrots and also cut into small pieces. Then place the vegetables on a baking tray and spread olive oil evenly over them. Cook at 180 degrees for 15 to 20 minutes.

In the next step, blanch eight large, outer leaves of the savoy cabbage in boiling salted water until they are soft and suitable for wraps. Now rinse briefly in cold water so that they retain their beautiful color.

Then briefly roast the pumpkin seeds in a pan with a little oil.

Now take the pieces out of the oven, put them in a bowl and puree them with a hand blender. Season with salt, freshly ground black pepper and grated nutmeg. Add the roasted seeds.

A lovely dish for winter. It goes perfectly with mashed potatoes and celery.