Cabbage rolls with goat cheese

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Vegetarian rolls of Chinese cabbage filled with goat cheese and mushrooms in a creamy paprika sauce.





 Heat the oven to 200 degrees. Bring a large pot of water to a boil. Add the leaves of the Chinese cabbage and blanch for 1 minute in the boiling water. Then rinse with cold water and pat dry. Fry the mushroom slices in a pan and then drain. Add them to the goat cheese with a pinch of pepper, salt and thyme. Roughly chop or crumble the walnuts. Add ¾ to the goat cheese mixture.

 Spoon a heaping tablespoon of the mixture onto a cabbage leaf and fold in the sides and continue rolling up. Repeat with the rest of the leaves and filling. Drain the grilled peppers and cut into chunks. Place in a saucepan with the water and bring to a gentle boil. Then puree with the immersion blender and stir in the cooking cream. Pour the sauce into a baking dish and place the rolls in it and crumble the rest of the walnuts over it. Place in the oven for another 12 minutes.

 Delicious with some bread to dip in the sauce.

Source: Leukerecepten by leukerecepten-nl.
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