Savoy Cabbage Nests with Parsley Sauce

Cook the bulgur in the vegetable soup together with the curry or kukuma for about 15 minutes. Cut the cabbage into individual whole leaves. Stew them in the vegetable soup for about 10 minutes. Now drain in a sieve and cool a little bit. Remove the peel from the onion and chop it into small cubes. Clean, rinse and grate the carrots. Pour the peas in a sieve, blanch them with hot water and drain them well. Heat the butter in a saucepan and cook the onion cubes until transparent. Then add the grated carrots and peas. Season to taste with the spices and extinguish with the juice of a lemon. Mix the quantity with the cooked bulgur. Rinse a quarter of the parsley, chop it finely and mix it into the vegetable mixture. Line a baking dish (porcelain cup or muffin tin) with pointed cabbage leaves and pour in about 2-3 tablespoons of vegetable filling, pressing it down until it is smooth. Now press out of the mold and place the savoy cabbage nests in a greased gratin dish. Put a knob of butter on each nest and bake at 200 degrees for about 20 minutes.

Parsley sauce: In the meantime, coarsely chop the remaining parsley and blend it with the vegetable soup in a hand blender. Then strain the puree through a sieve and collect the parsley juice. Pour the whipping cream into a saucepan, fold in the flour and add to the mixture.

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