Cabbage fritters with spinach, sausage meat and minced meat

Ingredients for 6 servings:

• 700 g fresh spinach (whole leaves with stems)
• 1 large onion(s), finely diced
• 60 g butter
• e.g. salt and pepper
• n. B. Nutmeg
• 300 g minced beef, preferred, other will also work
• 2 tbsp olive oil (olive pomace oil)
• 1 large onion(s), finely diced
• 1 tsp, heaped garlic granules
• 1 red chili pepper(s)
• 3 tsp, heaped spice mix (Parisian pepper)
• 500 g pasta dough (refrigerated section), alternatively strudel, filo or yufka dough
• 600 g sausage meat
• 1 m.-large white cabbage fermented (sauerkraut from whole leaves, Turkish grocery store)
• 100 g butter
• 300 ml vegetable broth, homemade

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

In-house development of a sauerkraut pasta roll with spinach and meat filling

Wash the spinach leaves in a sieve with cold water and drain well. Do not chop the spinach. Heat about 60g of butter in a saucepan until it begins to foam. Then add the finely diced onion and sauté until translucent. Add the spinach and cook, stirring and tossing, until it has wilted and the liquid has released. Season with salt and pepper and plenty of nutmeg (about half a nut). Reduce the heat but keep the spinach warm. Heat 2 tablespoons of olive oil in a pan and add the minced meat. Break up the minced meat with a wooden spatula and break it up. Brown until the juices have released and the meat has turned a gray color. Now add the finely diced onion and fold it in. Continue to cook at a lower heat. Add the garlic granules (finely chopped fresh garlic will also work, of course) and the 3 teaspoons of Parisian pepper. Now add the finely chopped red chili pepper. Mix everything thoroughly and continue frying until the meat juices have evaporated and the minced meat begins to crumble. Turn off the heat and wait until the fried minced meat has cooled slightly (approx. 40-50°C). For the doughnut filling, add the minced meat mixture to the spinach. Add the cold, fresh sausage meat. Mix everything thoroughly and knead until a homogenous mixture is formed (there should be no coarse pieces of sausage meat left). Cut a 30 cm long piece from the pasta roll using paper and spread it out on a work surface. Remove approximately 2-4 (depending on the size) whole leaves from the sauerkraut head and place them on the pasta dough so that it is evenly covered – except for the end (edge) of the pasta dough furthest from the body. Leave 3 cm free here to brush this edge with water and create a sticky edge. Now spread the filling (3-5 tablespoons) along the front third of the dough up to the middle (do not spread it, but leave it in a sausage shape – it should look roughly as if you had placed a thick cucumber near the middle of the dough). Now roll the dough with the filling into a log and separate it from the paper. Carefully press the moist, sticky edge down. If some filling leaks out of the ends of the roll, simply push it back in. Then cut the log into 6-7 cm long pieces. Place in a large pot (or preferably a roasting pan) with heated, but not quite hot, butter, cut side down. Repeat the doughnut preparation process until all the pasta dough and filling are used up. When all the doughnuts are in the roasting pan and the entire base is covered with doughnuts, increase the heat and sear the doughnuts for about 5-7 minutes. Tip: If the roasting pan is large enough or there are still gaps between the doughnuts, you can turn the doughnuts after 7 minutes to brown the other side. However, the roasting pan is probably full to bursting and the doughnuts are close together. I do not recommend turning them here, as this will most likely damage the dough. After 7 minutes, or when you can see that the butter is browning, add the 300 ml of vegetable stock (carefully pour it into the gaps between the doughnuts). Place a lid on the roasting pan and steam for about 20-30 minutes. After 20 minutes, check the dough every now and then to see if it is soft. If it is still a bit hard, just continue steaming. The cooking time can exceed 30 minutes, depending on the pot, heat source, thickness of the dough, etc. To serve, carefully remove the finished cabbage doughnuts from the roasting pan using two wooden spatulas. Plan for about 2-3 doughnuts per person. If you have any leftovers for the next day and you used an oval roasting pan, you can spread the remaining doughnuts around the edge of the roasting pan, leaving the center free. You can then place the roasting pan on a small stovetop that only heats the center, and steam the doughnuts again with the remaining cooking juices. They will be warm after about 20 minutes. You can also steam and reheat them normally using a perforated insert or sieve over boiling water.