Dutch Savoy Cabbage Rolls

Sprinkle barley groats into boiling water, bring to boil once and swell in 25-30 min.

Score savoy cabbage around the stem. Blanch cabbage head whole in boiling hot salted water and gradually peel off 8 large leaves. Lay side by side to cool, remove remaining cabbage from stem and trim very thin.

Sauté diced onion in butter until translucent. Add chopped cabbage, stirring to soften for about 5-6 min until vegetables have collapsed. When cool, mix with barley and egg, season with iodized salt, pepper and freshly grated nutmeg. Spread evenly over cabbage leaves. Grate 50g cheese, set aside. Cut remaining cheese into eight equal-sized pieces. Press into barley filling, roll up into roulades, pin with wooden skewers.

Place cabbage rolls in a shallow heatproof dish. Stir vegetable soup with crème fraîche, pour over roulades. Cover and cook in a heated oven (E:200 °C) for about 30-40 minutes. Shortly before the end of the cooking time, let the grated cheese melt on the cabbage rolls.

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