John Myers
Contents
show
Cabbage Rolls from Savoy Cabbage
The perfect cabbage rolls from savoy cabbage recipe with a picture and simple step-by-step instructions.
filling
- 500 g Mixed minced meat
- 1 piece Egg
- 1 tbsp Mustard hot
- 2 tbsp Tomato paste
- 1 piece Onion
- 1 piece Clove of garlic
- 0,25 piece From the savoy cabbage head
- Salt, pepper, paprika powder, ground caraway seeds
around the outside
- 8 piece Bacon slices
sauce
- 400 ml Vegetable broth
Aids
- 8 piece Toothpick
- Remove the withered leaves from the savoy cabbage. Then peel off 8 beautiful large leaves, blanch in salted water for 4 minutes, put in a sieve, rinse.
- Finely cut 1 / 4 of the savoy cabbage, sauté in a little clarified butter. Knead the minced meat with the other ingredients (let the savoy cabbage cool down a bit), leave to rest for a moment. Put 1/8 of the minced meat on each savoy cabbage leaf, fold in and roll up. Wrap a slice of bacon around it, seal it with toothpicks and fix it in place.
- Fry the savoy cabbage rolls vigorously in a little oil, then add the vegetable stock. Cook over a mild heat for about 45 minutes, turning once. Take out the cabbage rolls and keep warm. Season the sauce with salt, pepper and a little caraway seeds, thicken with starch mixed with cold.
- Put the sauce on a plate, serve 2 roulades with side dishes on each plate (remove toothpicks), drizzle some more sauce over them. Put the rest of the sauce on the table in a sauce boat.
Facebook Comments