Stuffed Cabbage Rolls with Minced Meat and Rosemary Potatoes

1. Carefully remove the stalk from the white cabbage. Place in a pan of boiling salted water and cook for approx. 10 minutes.

2. Lift the cabbage out of the water, but do not pour it away yet. Remove the leaves from the cabbage and blanch again in the water for 2 minutes. Cut out the end of the cabbage stalk from each cabbage leaf in a v-shape.

3. Chop the carrot and onion very finely and fry in a pan with a little vegetable oil for 4-5 minutes, add the mince meat alternative and finely chopped tomatoes and fry for a further 4-5 minutes. Season with salt and pepper.

4. Place two sheets on top of each other, place some of the mince meat alternative mixture on top and roll up into a roulade. Tie with kitchen string if necessary. Heat the oil in a pan and sear the rolls in it.

5. Prepare a baking tray lined with baking paper for the potatoes.

6. Wash and halve the potatoes. Marinate in a bowl with olive oil, salt, paprika powder, rosemary and thyme.

7. Spread on the baking tray and place in the oven. Bake until golden brown. Turn occasionally.

8. Prepare the Greenforce gravy according to the instructions on the packet. Serve the stuffed cabbage rolls with gravy and potatoes. And enjoy!