NEFF Recipe: Savoy Rolls with lentils

Serves: 4

Ingredients
1 large savoy cabbage
300 g lentils
150 g mushrooms
150 g cooked beetroots
3 shallots
2 garlic cloves
200 ml crème fraîche or vegan crème fraîche
1 bunch parsley
2 tablespoons caraway seeds
2 tablespoons white balsamic vinegar
1 teaspoon sugar
Salt
Pepper

Method

Finely dice the shallots, mushrooms, beetroots (saving the beetroot juice) and garlic. Rinse the cabbage leaves and remove the centre ribs. Briefly braise the onions and garlic. At the same time, simmer the lentils for about 30 minutes until soft and blanch the cabbage.

As soon as the shallots have turned golden-yellow, add the mushrooms and beetroots. After about 10 minutes, add chopped parsley. Mix the lentils and vegetables thoroughly and remove from heat.

Fill the cooled cabbage leaves with the lentil-vegetable mixture and place in a medium-sized oven dish. Bake at 180°C with high-intensity added steam on shelf level 2 for about 20 minutes.

Stir the beetroot juice into the crème fraîche and use to top the savoy cabbage roulades. If desired, garnish with the remaining filling.

In Conversation with: Des Harris on the Benefits of Induction

In Conversation with: Des Harris on the Benefits of Induction While induction cooking technology isn’t new, it still isn’t commonly used in New Zealand. However, it’s a precise and convenient way to cook, and with appliance brands such as Gaggenau, NEFF and Bosch all offering fantastic induction options, we think it’s only a matter of […]

Why Own 10,000 Cookbooks?

I can’t answer that, but I can assure you that I love them all. Collecting cookbooks is a passion that started when I was a young girl and has grown into a lifelong obsession. I love cookbooks beyond words – I love researching them, buying them, reading them, storing them, adding them to my online index, cooking from them, being inspired by them, and placing them in the correct place on the bookshelf – what is not to love?!