INGREDIENTS

• 1 butternut squash
• 1 onion
• 200g plain tofu
• 4 large cabbage leaves
• 1 TBSP. potato starch
• 100 ml vegetable broth
• paprika powder
• curry powder
• Salt
• pepper
• rapeseed oil

HOW TO MAKE IT

1. Peel the pumpkin, cut in half and cut into cubes of approx. 2 cm.
2. Season with salt, pepper, paprika powder and curry and sear in a pan.
3. Turn the heat down and continue frying until the squash is tender. Remove the pumpkin cubes from the pan and set aside
4. Finely dice the onions. Finely crumble the tofu by hand and sauté both together in a pan.
5. Season with salt and pepper and after about 5 minutes. Add half of the fried pumpkin cubes. Fry briefly and puree the mixture with a spoonful of potato starch in a blender. Taste the finished puree again. Transfer to a bowl and add the remaining diced pumpkin and finely chopped parsley. The pumpkin puree is the filling for our roulades.
6. Blanch four large savoy cabbage leaves in salted water for about two to three minutes until soft, then rinse in ice water and set aside to dry.
7. Put two tablespoons of the filling on a leaf. Fold in once from below, then fold in sideways and roll upwards. Secure the roulades with a toothpick.
8. Fry the roulades in rapeseed oil over medium heat until they are lightly brown and cook in the oven with the vegetable stock at 180° for approx. 15 minutes.