Roulades with Chestnut Stuffing

Steam red cabbage leaves until very soft, rinse under cold water, remove center ribs.

Chop onion and garlic and steam briefly in clarified butter until soft, stir into chestnuts. Fold in eggs, nuts, cream, cognac and kitchen herbs, season. Spread chestnut mixture evenly on the laid out red cabbage leaves, wrap them left and right over the filling, roll up and tie.

Pour red wine and vegetable soup (2) into a baking dish, fill roulades and steam in oven heated to 180 °C for 30-40 minutes, turning from time to time to the other side.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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