Cabbage Roulade in Goulash Pot!

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.