John Myers
Jaroma Cabbage Rolls with Minced Turkey
The perfect jaroma cabbage rolls with minced turkey recipe with a picture and simple step-by-step instructions.
- 400 g Minced turkey
- 1 Eggs size M
- 1 Chopped onion
- 1 tsp Salt
- 0,5 tsp Sweet paprika powder
- 1 Jaroma cabbage head – Jaroma cabbage is particularly tender and does not puff
- Oil to fry and hot water to fill up
- Remove the cabbage leaves from the stalk and wash (they can also be blanched for a short time), then cut the thick end piece of the central rib flat (this will make it easier to wrap the roulades later)
- Mix the mince, egg, diced onion, salt and paprika well together
- Place a tablespoon of minced meat on each cabbage leaf (amount of meat is enough for me for about 15 roulades), then fold the cabbage leaf on the left and right and then roll it up into a roulade
- Tip 4: I like to fix the roulades with kitchen twine so that they stay in shape while frying and cooking
- Heat 2 tablespoons of neutral oil in a large deep pan (with a suitable lid), then fry the roulades briefly on one side (until they have taken on a little color) and then fry on the other side
- Fill up with hot water or hot vegetable stock, put on the lid and cook for about 20 minutes (turn once in between)
- In the meantime, the side dish (e.g. mashed potatoes) can be prepared
- Remove the roulades from the sauce, remove the twine and keep warm until serving (oven 50 °)
- 1 Tbsp butter with a little spelled flour and stir into the sauce to bind (alternatives, if you like: stir in finished roux), season to taste and, if necessary, add a little more seasoning. The sauce can be very strong, because roulades and purees are more gentle.
- Serve with the mashed potatoes on the saucepan and place the roulades on top
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