For the savoy cabbage wraps, clean, core and finely dice bell bell pepper. Peel and core apple, also finely dice. Peel and chop shallots and garlic. Place prepared ingredients with lentils in an unperforated cooking container. Season with paprika powder, cayenne and salt. Pour broth and cook (at 100°C for 14 minutes).
Meanwhile, wash savoy cabbage leaves, drain, cut thick center ribs flat. Place leaves in perforated cooking container. Cut pomegranate in half, scoop out seeds, removing white inner skins.
Remove lentils. Cook savoy leaves until pliable (1 minute at 100°C).
Fold the pomegranate seeds into the lentil vegetables and season well with salt and cayenne pepper. Spread two heaping tablespoons on each of the savoy cabbage leaves, roll up and pin with wooden skewers. Place in the perforated cooking containers and cook (at 100°C for 14 minutes or at 120°C for 7 minutes).
Preparation Tip:
Instead of the pomegranate, you can increase the amount of apple and bell bell pepper (together about 150 g). The filling can also be served well as a salad.
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