Red Cabbage Rolls

For the red cabbage rolls, sauté the diced onion in the olive oil. Add the spelt meal and fry. Pour in the vegetable soup, bring to the boil and leave to swell for 15 to 20 minutes with the lid on and the stove turned off.

Mix the curd cheese with 3/4 of the herbs, the spices and the spelt until smooth.

Season the red cabbage leaves with salt and pepper. Spread the spelt mixture on top and roll up the leaves. If necessary, pin them together with a toothpick and brown them briefly in the coconut oil.

Pour in the apple juice and steam the roulades for 30 minutes with the lid closed and on low heat.

Mix the sour cream with the remaining herbs. Put the cooked roulades on a plate, pour the cream over them and decorate the red cabbage roulades with the walnuts.

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