Red wine roulades

Ingredients for 4 servings:

• 1 head of savoy cabbage or white cabbage
• 500 g minced meat, mixed or beef
• 1 bottle of red wine
• ½ liter meat broth
• 500 g soup vegetables
• salt and pepper
• Paprika powder
• 1 onion(s)
• 1 garlic clove(s)
• 1 egg(s)
• Breadcrumbs as needed
• 1 tsp tomato paste

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Carefully remove the leaves from the cabbage head. Trim the thick end of the stalk, leaving the leaf intact. Briefly blanch the cabbage leaves in a pot of boiling water, then immediately plunge them into cold water. Pat the leaves dry and set aside. Knead the minced cabbage with an egg, the finely chopped onions, salt, pepper, paprika, chopped garlic, and just enough breadcrumbs to hold the dough together. Season to taste. Then lightly season the blanched cabbage leaves (but not too much salt). Roll some of the meat dough in your hand to the right size for each savoy cabbage leaf and wrap it in the dough. Tie it together with string. Sear the roulades on all sides in a pressure cooker with oil. Remove from the pot and sear the roughly diced soup vegetables in the same pot. Add the tomato paste and sear briefly, but not for too long, as otherwise it will become bitter. Now make some space in the pot, add the roulades back in, and cover with some of the vegetables, if possible. Pour in the stock (pay attention to the size of the pot, as you don’t necessarily need all of it), then top up with the wine. Close the pot and let it cook under pressure for about 10-20 minutes, depending on the size of the roulades. Then remove the roulades and some of the vegetables and purée the rest with a hand blender. Serve the roulades with the vegetables and the seasoned sauce. Serve with mashed potatoes.