John Myers
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Pointed Cabbage Roulades
The perfect pointed cabbage roulades recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 piece Cabbage
- 1 piece Fresh onion
- 1 pinch Salt and pepper
- 1 pinch Caraway seeds
- 1 piece Bun old
- 800 Milliliters Vegetable stock
- 2 tablespoon Tomato paste concentrated three times
- 1 piece Egg
crowd
- 1,500 grams of minced meat make about 6 roulades !!
Preparation of the minced dough & cabbage leaves
- Put the minced meat in a bowl and mix it with an onion and the spices, add an egg and mix the old bread soaked in milk and knead into a dough. Blanch whole cabbage leaves in boiling salted water and quench with ice water.
The swaddling
- Now wrap some minced dough in a cabbage leaf and wrap it with some twine (black twine is best, you can see that better later)
The preparation
- Now fry the wraps in a saucepan with frying fat and deglaze with the vegetable stock, I still add the remaining chopped cabbage and half an onion to the liquid, then the sauce is later creamy. Now slowly simmer everything over low heat with the lid closed in front of you, about 30-45 minutes. When everything is cooked, remove the roulades and add a little tomato paste to the sauce and stir well. Done …. Enjoy your meal
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