John Myers
Cabbage Wrap with Minced Beef in Pumpkin Cream
The perfect cabbage wrap with minced beef in pumpkin cream recipe with a picture and simple step-by-step instructions.
For the mince filling
- 300 g Organic ground beef
- 1 piece Organic egg
- 1 small Chopped onion
- 1 tbsp Mustard
- 1 tsp Sweet paprika powder
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- 1 medium sized Savoy cabbage
- 1 tbsp Salt
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- 300 g Pumpkin fresh, sliced
- 1 small Onions
- 2 tbsp Coconut oil
- 100 ml Sweet cream
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- Nuts for decoration
- Mix all of the above ingredients for the cabbage packs together and shape, depending on the number of cabbage packs.
- During this time a saucepan with water and the salt should be brought to a boil. Put the savoy cabbage in and let it stand for about 10 minutes, this way the leaves can be loosened more easily and the minced meat can be wrapped in them.
- Cook the finished rolls in the oven at 180 degrees for about 30 minutes. Here the oven was not preheated.
- Peel the onion, chop it into small pieces and let it soak in the coconut oil. Then the grated pumpkin is added, everything is steamed a little. Add the cream and puree with the mixer to create a creamy sauce.
- Serving: arrange the cabbage rolls on plates, pour the sauce around them and decorate with nuts – bon appetit
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