Stuffed pointed cabbage with feta cheese and cranberries
Barbecuing doesn't always have to mean meat! If you're looking for a delicious vegetarian alternative, stuffed pointed cabbage with feta cheese and cranberries is just the thing. The combination of hearty cheese, the light sweetness of the cranberries and the tender cabbage makes for a real taste sensation. In this article, you will find out how to prepare this special dish on the barbecue. Get inspired and bring more variety to the barbecue!
Cooking time 25 minutes
Ingredients
Ingredients for 4 portions
FOR THE POINTED CABBAGE
- 800 g pointed cabbage
- 4 tbsp sour cream
- Juice of ½ organic lemon
- 1 tsp vegetable oil
- 2 tomatoes
- 100 g feta cheese
- 4 tbsp roasted pine nuts
- A few sprigs of leaf parsley
- 4 apricots
- Salt from the mill
- Freshly ground pepper
- 4 tbsp cranberries
Preparation
- Preheat the grill to 500 °C with the lid open.
- Remove approx. 8-12 outer leaves from the pointed cabbage. Quarter the rest, remove the stalk and cut or slice into very fine strips. Mix the strips of pointed cabbage with the sour cream and lemon juice, season with salt and pepper and knead well.
- Rub the outer leaves with oil and grill on both sides on the BoostZone for a few minutes until a pattern appears. Then cut out the center of the stalk and season with salt and pepper.
- Halve the tomatoes, remove the stalk and dice. Cut the feta cheese into small pieces. Roughly chop the pine nuts. Pluck the parsley and chop finely.
- Halve the apricots and remove the stones.
- For the filling, mix the pointed cabbage strips, tomatoes, diced feta cheese, pine nuts and parsley together. Spread out the grilled leaves and place the filling in the middle. Now fold in the outer edges and roll up the pointed cabbage leaves from bottom to top.
- Grill the finished rolls and the halved apricots for 1-2 minutes on each side and serve with the cranberries.
