John Myers
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Red Cabbage Roulade
The perfect red cabbage roulade recipe with a picture and simple step-by-step instructions.
covering
- 1 Pc. Fresh red cabbage
- 1 tbsp Vinegar
- 1 Pc. Onion
- 2 Pc. Cloves
- 1 tbsp Sugar
- 1 Msp Salt
filling
- 500 g Ground beef
- 2 Pc. Onion
- 50 g Butter
- 1 Pc. Garlic cloves chopped
- 1 Pc. Egg
- 1 tsp Salt
- 0,5 tsp Pepper from the grinder
- 0,5 tsp Freshly grated nutmeg
- 1 Pc. Carrot
- 1 Cup Meatsoup
- 1 shot Red wine
- 2 tsp Food starch
- Breadcrumbs
- Bacon rind
- Detach the stalk from the cabbage as much as possible
- Heat enough water in a large saucepan, add onion, cloves, vinegar, sugar and salt and briefly balance the cabbage again and again, remove and carefully peel off the leaves. Disposable gloves are recommended, but if you like red-blue hands – I don’t stop anyone. Then simmer the loosened leaves for another 5 to 10 minutes until soft.
- For the filling, put the mince in a bowl, dice an onion and sauté in the butter and add to the mince, make a meat dough that is not too firm with the egg and breadcrumbs and season with salt, pepper and nutmeg and work in, for example, champingions, noodles, rice, peppers etc.
- Thin out the stem of the loosened red cabbage leaves, add a portion of meat dough and roll it up
- Place the rinds of bacon in a roasting pan with the fat side up, on top of which the sliced carrot and the onion cut into rings, place the roulades close to each other and pour the meat stock over the lid and place in the preheated air at approx. 180 ° C Send oven 40 minutes of leave
- Take the roulades out of the roaster and keep warm
- Strain the sauce through a sieve into a suitable saucepan. Mix the red wine with the cornstarch and put it in the pot, bring it to the boil again briefly and season to taste, seasoning if necessary
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