Cabbage rolls made from savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage (small head)
• 300 g minced meat, mixed
• 1 roll from the day before
• 1 onion(s), finely chopped
• 1 tsp mustard
• 1 egg(s)
• salt and pepper
• chili flakes
• 1 tbsp tomato paste
• ½ bottle of red wine
• 1 liter beef broth
• 1 tsp pepper, pickled green
• some clarified butter
• some cornstarch or sauce thickener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

With minced meat filling

Soak the bread roll in water or milk. Remove 8 good-sized leaves from the savoy cabbage and blanch them in salted water for 5 minutes. Then rinse in ice-cold water, dry, and flatten the thick ribs. Knead the minced meat with the squeezed-out bread roll, egg, mustard, onions, salt, pepper, and a few chili flakes. Fill each savoy cabbage leaf with a few tablespoons and roll them up tightly. Brown the roulades on all sides in clarified butter, then remove and keep warm. Toast the tomato paste in the pan juices and add a little red wine 3-4 times, allowing it to reduce. Then add the remaining wine and stock. Add the roulades and simmer over low heat for about 30 minutes. Finally, add the green pepper and thicken the sauce with a little cornstarch or sauce thickener, if desired, and season again. I prefer sauce thickener because of the nicer color. I like to serve this with creamed savoy cabbage and boiled potatoes. You can also find the recipe for my creamed savoy cabbage in my recipes. Enjoy!