Scalloped coolwraps

Name: scalloped coolwraps
Total time: 30 min
Yield: 4
Ingredients: 1 coolwrap; 5 tablespoon olive oil; 5 tablespoon paprika; 1 look tomato cubes in tomato juice; 1 onion; 150 gram ham; 1 tablespoon thyme leaves; 1 package fresh cream cheese garlic; 150 gram grated mature cheese; 250 gram couscous; pepper and salt

Ingredients

Directions

Chop the onion.
Grease the oven dish.
Bring 2 liters of water to the boil.
Cut two beautiful leaves per person from the cabbage, place them in a colander and pour the boiling water over it.
Let it drain well.
Heat a little olive oil in a pan.
Stir in the paprika, tomato pieces with juice with a splash of water and salt and pepper.
Let it simmer gently for 6-8 minutes.
Cut the rest of the coals into quarters, then into thin strips.
Heat a little olive oil in a wok.
Fry the onion and strips of coal while stirring for 3-4 minutes until al dente.
Put in the ham strips, thyme, salt and pepper and fry for another minute.
Preheat the oven grill to the highest setting.
Dab the cabbage leaves dry and brush with cream cheese.
Put a strip of stir-fried cabbage on it, fold the sides of the cabbage leaves over the filling and roll firmly.
Put the rolls in the bowl and divide the tomato sauce and grated cheese over it.
Slide the dish into the oven and let the cheese melt in 8-10 minutes.
Put the couscous in a bowl.
Add some salt and a little olive oil.
Pour over 400 ml of boiling water and let it soak for 6-8 minutes.
Stir with a fork and serve with the cabbage rolls.