John Myers
Pointed Cabbage – Roulades
The perfect pointed cabbage – roulades recipe with a picture and simple step-by-step instructions.
- 0,5 Stale bun
- 250 g Minced meat
- 1 Small onion
- 1 Egg
- 0,5 Teaspoon (level) Caraway seed
- Pepper salt
- 4 Teaspoon (level) Bautzner mustard
- 1 Pointed cabbage fresh
- Fat for frying
- Meatsoup
- Possibly sauce thickener
- Soak the rolls in water. Peel onion and chop finely. Express the buns well. Mix with the minced meat, onion, egg and caraway seeds. Season well with pepper and salt.
- Remove the outer leaves from the pointed cabbage. Separate four beautiful leaves. Blanch in hot water, rinse in cold water and drain.
- Brush the leaves with a teaspoon of mustard each. Spread a quarter of the mince on each. Fold in the pages and roll up. Tie with twine.
- Fry the roulades in hot fat. Cut another leaf into strips, fry them as well and add to the roulades. Pour the meat stock, briefly bring to the boil and simmer on a low flame for about 45 minutes. If necessary, thicken the sauce with a sauce thickener before serving.
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