Cabbage Rolls Vegetarian

For the vegetarian cabbage rolls, blanch the cabbage leaves in salted water for about 1 minute, rinse in cold water and drain.Boil the potatoes, peel and press through a potato ricer.Finely chop the onion, chop the mushrooms. Fry onion in olive oil until light brown, add mushrooms and fry. Onion. Mix the mushrooms, parsley, walnuts and marjoram into the potato mixture, season with salt and pepper.Spread the potato-mushroom mixture evenly over the cabbage leaves, roll them up and tie with kitchen twine.Place cabbage rolls in the Römertopf, pour in vegetable stock. Put the lid on, place the Römertopf in the cold oven and heat up to 200°C. When the temperature is reached, cook for about 30 minutes. Remove the roulades from the roasting pan, remove the twine, arrange on plates and serve hot.

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