John Myers
Cabbage Roulade in Goulash Pot!
The perfect cabbage roulade in goulash pot! recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh white cabbage
- 1 piece Red pointed peppers
- 1 lb Half & half goulash
- 750 g Minced meat
- 1 bunch Garden herbs
- 1 piece Onion
- 2 piece Cloves
- 2 Discs Toast
- 1 shot Wine
- 1 shot Milk
- Salt
- Pepper
- First remove the outer leaves, which may be damaged, and brew the cabbage in sufficiently light salted water in a saucepan with the boiling water and simmer gently for about 20 minutes. The leaves must be able to be peeled off easily and without breaking.
- Knead the minced meat (in Thuringia already seasoned by the butcher) with the toast slices soaked in milk and squeezed out, as well as the diced vegetables and herbs.
- 2-3 (herb lovers take 4 leaves per roulade), sprinkle caraway seeds between the leaves and put a portion of the minced meat filling on each of the leaves. Roll the whole thing up and secure with kitchen thread.
- Fry the cabbage rolls in lard all around (there must be some black spots) 😉 The cabbage remains are also added, cut into small pieces. Now deglaze with a dash of wine and fill up with the cabbage boiling water. Now simmer the roulades for about 1 hour together with the prepared goulash.
- Fry the seasoned goulash separately in another pot and then also add the cabbage roulade pan with the carrots and onions to stew.
- Finally, season the sauce with tomato paste, salt & pepper and thicken with starch mixed in cold water.
- The combination gives a very interesting taste experience.
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