John Myers
Cabbage Rolls with Parsley Potatoes
The perfect cabbage rolls with parsley potatoes recipe with a picture and simple step-by-step instructions.
- 1,5 kg White cabbage or savoy cabbage
- 2 tbsp Granular broth
- 500 g Minced meat half and half
- 1 Onion
- 1 tbsp Mustard
- 1 Bun
- 1 bunch Curly parsley
- 500 g Potatoes
- 500 g Butter
- Water
- 1 tbsp Flour
- 1 tbsp Tomato paste
- 1 tsp Rose peppers
- Sugar
- 100 g Sour cream
- Pepper from the grinder
- Sea salt from the mill
- Clarified butter
- Kitchen twine
- Roughly wash the cabbage and remove the mostly dirty top leaves. Now put the cabbage in enough boiling salted water and cook for about 15 minutes with 2-3 tablespoons of granulated broth. This makes the leaves soft and easier to remove. Meanwhile, prepare the filling. Mix the minced meat with a bread roll soaked in water, a finely diced and sweated onion, an egg and a teaspoon of mustard. Season with pepper and salt.
- Remove the cabbage from the cooking water and be sure to save the broth. Peel off the leaves, cut off the stalk and remove the coarse rib from the stalk. Depending on the size, place 2-3 cabbage leaves on top of each other and roll the minced meat mixture in them. Tie up with kitchen thread.
- Now fry the roulades in a braising pan on all sides in clarified butter and then pour in about 500ml of the broth. Let the roulades stew on a low heat for 30 minutes
- Then take out the roulades and keep warm. For the sauce, make a roux with the flour and a good half of the butter, deglaze with some of the cabbage stock and add to the rest of the stock in the pan. Add a tablespoon of tomato paste, a pinch of sugar and a teaspoon of paprika. Allow the burp and stir in the sour cream. Add the roulades again and you’re done
- For the parsley potatoes, simply boil boiled potatoes first. Melt the remaining butter in a pan and toss the potatoes with the chopped parsley in them.
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