recipes
Savoy packets with green spelt wild garlic filling
Ingredients: 8 savoy leaves 100 g green spelt 50 g hazelnuts (chopped) 1 onion 1 tablespoon butter 50 g dried figs 1 carrot (grated) 200 g feta or mountain cheese 2 tablespoons wild garlic pesto 2 eggs 150 ml vegetable broth salt, pepper
Preparation: Blanch savoy leaves briefly, quench and drain. Roast green spelt and hazelnuts at a low temperature, deglaze with 250 ml of water, let it soak briefly and then place in a bowl.
Dice the onion and sauté it in butter, cut figs into small pieces and add them to the boil with 100 ml of water and add to the green spelt.
Grate cheese roughly, then stir half of the wild garlic and eggs into the green spelt mass, season with salt and pepper.
Lay out savoy leaves side by side, place the filling on them and roll them in, place packets with closed side up in a baking dish, brush with butter and sprinkle the remaining cheese on top. Pour in vegetable broth, cover for 15 minutes at 180°C and then bake without a lid for another 10 minutes.
This vegetarian organic recipe is easy to prepare and you can also use pointed cabbage or Chinese cabbage instead of savoy cabbage. You can also use classic basil or arugula pesto instead of wild garlic pesto.
What is left over can also be eaten very well cold to take with you to the office or the company
