Filled cabbage leaf with vegetarian minced meat

Steam carbon blades for 15 minutes until they are limp, you can also cook them.

Pat them well dry, cut the thickest back.

Preparation vegetarian minced meat: color shallot in oil, add mushrooms and garlic, fry 5 minutes, herbs with pezo, tomato concentrate, add herbs and the rest of the ingredients, let it fry for a while and take it off the heat.

Coarsely crush the lentils or cutter, mix together with mushrooms mix, divide in 4 and make oval forms and press well.

Pat the cabbage tops well dry. Place the trunk in front of you with your filling from starting

Roll up to the end of the leaf, fold sides underneath and make a beautiful oval shape

Place in a greased baking dish, not too close together, spread them again with a layer of oil, so they will color nicely

Bake 15-20 minutes until the cabbage leaf is nicely light brown

Preparation of celeriac puree: Peel the potatoes and celeriac, cut them into equal pieces and steam for 20 minutes until they are soft.

Turn through passe-vite or stamp completely fine with puree stemper.

Preparation caramelized chicory: Cut back and hard side from chicory and chop finely.

Put butter in the pan, add chicory and the sugar, let it rise and slowly ckaramelize, stir regularly, into a fixed configer structure.

Season to the end with pezo and nutmeg.

Taste and season if necessary.

Pre -Sauce preparation

Cut the washed leek into pieces, sprinkle with the oil, mix nicely under each other and open on a baking sheet covered with baking paper, season with salt and pepper.

Roast 20-25min until the leek is nicely cooked and also roasted.

Put them in a blender, or with hand blender in a high pot, with broth and sour cream, mix fine, sieve, taste, herb possibly, keep warm.