Savoy packets with green spelt wild garlic filling

Ingredients

8 Savoy cabbage leaves
100 g green spelt
50 g chopped hazelnuts
1 onion
1 tablespoon butter
50 g dried figs
1 grated carrot
200 g feta or mountain cheese
2 tablespoons wild garlic pesto
2 eggs
150 ml vegetable broth
Salt and pepper

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Preparation

Blanch the Savoy leaves briefly, then refresh and drain them. Roast the green spelt and hazelnuts at a low temperature. Deglaze with 250 ml of water, leave to soak briefly, then place in a bowl. Dice the onion and sauté in butter. Cut the figs into small pieces, add to the bowl with 100 ml of water, then add to the green spelt. Roughly grate the cheese, then stir half of the wild garlic and eggs into the green spelt mixture. Season with salt and pepper. Lay out the Savoy leaves side by side, place the filling on them, roll them up and place the packets with the closed side facing upwards in a baking dish. Brush with butter and sprinkle the remaining cheese on top. Pour in the vegetable broth, cover and bake at 180°C for 15 minutes, then bake without a lid for a further 10 minutes.

This easy-to-prepare vegetarian organic recipe can also be made with pointed cabbage or Chinese cabbage instead of Savoy cabbage. You can also use classic basil or rocket pesto instead of wild garlic pesto, and any leftovers can be eaten cold for lunch at work.

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