Contents
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Ingredients
- 1 Chinese cabbage fresh
filling
- 500 g Mett
- 2 Eggs
- 1 Chopped onion
- 1 Red pepper
- 1 Yellow pepper
- Breadcrumbs
- 30 ml Garlic oil, 1 tuber in 200 ml olive oil let stand for 1 week in the dark
Sauce
- 200 ml Liquid cream
- 200 ml Vegetable broth
- 4 Tomato red fresh
- 100 g Tomato paste concentrated three times
Instructions
Prepare the cabbage
- Remove the thickest parts of the stalk from the large, outer leaves of the Chinese cabbage, wash thoroughly and blanch in boiling water.
The filling
- Chop the onion very finely, clean and core the peppers and cut into small cubes (5 mm). Sauté in the garlic oil until the onions are translucent, allow to cool a little.
- Work the ground meat, eggs and breadcrumbs into a mass, then mix in the onions and peppers. Season a little sharper with salt and pepper. The cabbage draws a lot of flavor! Form rolls of approx. 6 * 3cm from the mass.
Make roulades
- Wrap the rolls in the Chinese cabbage leaves and secure with twine. Do not pull too hard, the blanched Chinese cabbage is very tender! Use at least 2 - 3 leaves per roulade. Place the finished roulades in a baking dish.
Prepare the sauce
- Blanch the tomatoes, peel them off. Cut into small cubes (1cm or smaller). Mix the vegetable stock, tomato paste and cream. Add everything to the roulades. For better binding you can also add half a mashed, very ripe banana. Alternatively, you can use a can of peeled tomatoes that you have chopped up instead of fresh tomatoes and tomato paste. The tomatoes, not the can, ROFL! If necessary, season with salt and pepper, oregano also works wonderfully. Lid on it!
Ferment
- Cook in the oven at 180 ° C for about 30 - 35 minutes, then remove from the oven and serve. Enjoy your meal!
Nutrition
Serving: 100gCalories: 253kcalCarbohydrates: 1.9gProtein: 6.7gFat: 24.7g