John Myers
Minced Meat: Cabbage Rolls or Cabbage Rolls
The perfect minced meat: cabbage rolls or cabbage rolls recipe with a picture and simple step-by-step instructions.
- 1 kg Mixed minced meat
- 1 piece White cabbage
- 1 size Onion
- Salt and pepper
- 1 stale Bun
- 2 tbsp Mild mustard
- 2 tbsp Natural yoghurt
- Soak the roll in water, then squeeze it out and add to the minced meat. Then add salt & pepper, the mustard, the chopped onion and the yoghurt, which I use instead of the eggs, then mix everything well … and set aside for now.
- Now cut the stalk out of the white cabbage and put the whole cabbage in boiling water, the cabbage should float in it, because this is the only way it can become soft in all places and can be taken apart. Get the cabbage out after about 15 minutes and let it cool down, you should at least be able to touch it, because now you can remove the individual leaves.
- The leaves then get smaller and smaller … and then wrap a handful of minced meat in them, wrap some cabbage and secure with kitchen twine so that they don’t fall apart. Then do the whole thing until the leaves are used up and the minced meat is wrapped.
- Then fry the cabbage rolls, fill up with the leftover cabbage water and bring the rolls to a boil, they should simmer for another 30 to 45 minutes. So the water boils out again and the sauce gets a great taste. We like can thicken the sauce, we like it less.
- There was also boiled potatoes.
Facebook Comments