For the dough

• 100g wholegrain rice flour
• 120g gf rolled oats, finely ground
• 80g buckwheat flour
• 3/4 tsp salt
• Pepper
• 1/4 tsp nutmeg powder
• 1/2 tsp baking powder
• 1 teaspoon psyllium husk powder
• 2 fresh eggs
• 175ml water
• 175ml plant-based drink or milk
• 1 tbsp olive oil
• 100g spicy mountain cheese or spicy vegan grated cheese
• 2 small red shallots
• 1 bunch of fresh parsley
• 10 fresh mint leaves

NoteInstead of three different types of flour, you can also use 300g of a universal gluten-free flour mix. If you don't want it to be gluten-free, use 300g wheat or spelt flour and leave out the psyllium husk powder.

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In addition

• 14-16 leaves of cabbage stalk or chard (equivalent to 2 packs)
• 200ml vegetable bouillon
• 200ml vegan cream or full cream
• Fried onion (optional)

Cabbage stalk side dish (optional)

• 2 small shallots
• Olive oil
• Salt, pepper, oregano, thyme

1. For the batter, mix the rice flour, oat flour and buckwheat flour, psyllium husks, baking powder, salt, pepper and nutmeg powder in a bowl. In a separate container, whisk together the vegetable drink, water and olive oil with the eggs. Gradually pour into the dry ingredients while stirring and mix everything into a smooth batter. Wash the parsley and mint, pat dry and chop finely. Finely grate the mountain cheese. Peel and finely chop the shallots. Fold the herbs, mountain cheese and shallots into the batter and season again with salt and pepper. The batter should be nice and tangy.
2. Cut off the stems of the cabbage stalk, cut into small cubes and set aside.
3. Fill a large bowl with ice cubes and cold water. Bring the salted water to the boil in a large pan. Blanch the leaves of the cabbage stalk in the boiling salted water in batches for approx. 30 seconds each. Remove, place briefly in the ice bowl, drain, lay out on a cloth and pat dry. Cut out the leaf vein in the middle and place the lower ends on top of each other. Place approx. 2 tbsp of dough on each leaf, fold in the edges and roll up tightly. If the leaf is too small, you can also wrap 2 leaves. Continue in the same way with the remaining dough.
4. Preheat the oven to 60 degrees convection.
5. If you like, you can now prepare the cabbage stalk side dish. To do this, peel and finely slice the shallots. Heat the olive oil in a pan and sauté the onions for 2 minutes. Add the diced cabbage stalk to the onions, season with herbs, salt and pepper and fry for approx. 8 minutes until al dente.
6. In the meantime, bring the vegetable stock and cream to the boil in a wide pan, reduce the heat. Add half of the capuns, cover and simmer over a low heat for approx. 8 minutes. Remove, drain and keep warm in the oven. Prepare the remaining capuns in the same way. Add the warm capuns again and allow to heat through.
7. Serve the capuns with cream sauce and cabbage stalk on plates. If you like, you can grate some mountain cheese over the top and garnish with fried onions😊