Vegan cabbage rolls with pumpkin, tomato, and other vegetables

Instructions

1. Step 1 of 3:

   Heat the vegetable stock. Place the couscous in a bowl and pour over the hot stock. Leave to soak for about 5 min. Blanch the cabbage leaves in salted water. Lift them out, rinse in cold water, and leave to drain. Trim the thick leaf ribs flat.

2. Step 2 of 3:

   Peel the onions and garlic and dice finely. Heat 1 tbsp. oil in a Frying Pan. Add one onion and one clove of garlic and sweat over medium heat for 2 min. Add the couscous and stir. Add the tomato purée, harissa, marjoram, paprika, thyme, 1 tsp. salt, and pepper, and cook everything for 3 min. while stirring.

3. Step 3 of 3:

   Lay 2 cabbage leaves on top of each other, slightly overlapping. Spread the filling from the Frying Pan over them and roll up the leaves. Tie with kitchen string. Heat the remaining oil in the Pressure Cooker and brown the roulades all over, then remove them again. Add the onion, garlic, and pumpkin to the Pressure Cooker, stir, then deglaze with the tomatoes and the stock. Return the roulades to the pot and cook on setting 3 for about 7 minutes. The cooking time begins as soon as the green ring appears. Then release the steam from the Pressure Cooker slowly. Lift out the roulades, season the vegetables again to taste, arrange on plates, and serve.