Milena Velba On Deviantart

cabbage rolls with winter vegetables and spiced wine sauce

And here the challenge in January: the ' MT challenge,

the craziest race the web, where tens of bloggers gastrofanatiche s challenge to shots and pans edible decorations to win ... nothing ... apart from the glory, the admiration of the other / s (yes, because there are boys, do not forget them!) and is responsible for choosing the next recipe, and say little?!
And reading the comments from the editors of Tourist menu , have my admiration (we've become a lot) but that is the most fun, thanks!
This time the honor has gone to the burden and likeable Mapi who chose the cabbage rolls, that's the recipe .
Salty is a topic a bit 'too much neglected by my blog, delicious as they are ... but it is time to give him the right space and this time, since the meat is not among the ingredients required, I decided to answer a vegetarian to enjoy the trial of her husband. Well: thumbs up! Approved and brushed happier than that ... :-D
The idea for the sauce comes from an old issue of "Italian Cuisine" (1996 ...) but modified and adapted, I think that goes well with these vegetables, and now the recipe.

For 6 cabbage rolls :

outer leaves of cabbage a beautiful,
two small potato or a large, diced,
the same amount of pumpkin into cubes,
the same amount of mushrooms,
a dozen chestnuts, 150 g
Toma Piedmontese
two tablespoons of tomato, a sprig of rosemary
,
extra virgin olive oil, salt
,
parmesan cheese.

Blanch the cabbage leaves washed for several minutes in boiling water, you have to soften but remain firm and whole. Drain on a cloth and cut the hardest part of the central rib cut flush with the leaf.
For the filling: Sauté in a pan
potatoes and pumpkin with a drizzle of olive oil and rosemary. When they soften add the mushrooms and continue cooking. Meanwhile, cook the chestnuts, cut the top of the cross with a knife, place in a pressure cooker wire covered with water and cook 8-10 minutes from time. Peel the chestnuts, cut into cubes and agiungerle other vegetables in the pan. add the tomato puree and hot water if needed, finish cooking and salt. Remove the rosemary and serve with grated Parmesan.
Add the diced cheese. Grease six
ramequins with olive oil and arrange on the bottom of the cabbage should overhang a bit '. Place the filling inside pressing well, close the rolls with the edges of the leaves and cook 15-20 minutes in a hot oven, 200 ° C.

For the wine sauce spiced :
200 ml of red wine,
150 ml vegetable stock,
mixed spice (I used ground spices already mixed),
half a teaspoon of starch.
Boil the wine and reduce it with the spices, add the broth and the starch dissolved in a little water and continue until you get a fairly liquid sauce. Strain and season with salt.

Turn out the rolls (or pies, I do not know) on a plate and serve with wine sauce.

And for this month ... mission accomplished!