Juicy red cabbage roulades with two fillings

Ingredients for 4 servings:

• 16 leaves of red cabbage
• some salt
• 1 stale roll
• 400 g minced meat, mixed
• 1 tsp mustard, medium hot
• some salt and pepper
• 4 tbsp oil
• ½ onion(s), red, finely diced
• 3 tbsp parsley, chopped
• 50 g feta cheese
• 400 g mushrooms, brown
• ½ stalk(s) leek
• ½ onion(s), white, finely diced
• 2 tbsp walnuts, chopped
• 2 tbsp clarified butter
• 500 ml vegetable stock
• some sauce thickener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

Boil the red cabbage in salted water for 10 minutes. Cut out the stalk. Remove the leaves and flatten the thick central rib. Boil the leaves for another 8 minutes. For the minced meat filling, soak the bread roll in water and then squeeze out any excess water. Knead the bread roll with the minced meat, mustard, salt, and pepper. Heat two tablespoons of oil and fry the minced meat mixture. Add the diced red onion and fry for 5 minutes. Finally, mix in 2 tablespoons of parsley and the crumbled feta cheese. For the mushroom filling, clean and finely dice the mushrooms and leeks. Heat the remaining oil and fry the mushrooms, leeks, and diced white onions. Season with salt and pepper and sauté for 5 minutes. Then mix in the remaining parsley and nuts. Stack two red cabbage leaves on top of each other and add the mushroom mixture or the minced meat mixture. Fold in the sides, roll up, and tie with kitchen string. Heat the clarified butter and briefly fry the roulades in it. Pour in the vegetable stock and simmer, covered, for about 25 minutes. Remove the roulades and keep warm. Season the stock with salt and pepper and thicken with a sauce thickener. Return the roulades to the sauce and serve. Boiled potatoes or potato dumplings are a good accompaniment.