John Myers
Contents
show
Roulades from Jaroma Cabbage –
The perfect roulades from jaroma cabbage – recipe with a picture and simple step-by-step instructions.
- 1 kl. head Jaroma cabbage
For the filling:
- Http://Www..De/Rezept/464623/Gefuellte-Paprika-Mit-Hackfleisch-Vom-Wild.Html
- 1 Cup Cooked rice
- Black pepper from the mill
- 2 Pinches Chilli flakes
Aside from that:
- 20 g Biskin for frying
- 1,5 Chopped onion
- 2 tablespoon Ham cubes
- 1 Diced tomato
- 100 ml Meatsoup
- Black pepper from the mill
- Salt
- Mixed cornstarch
- My idea for this new dish: a few days ago I filled three colorful peppers with game minced meat, it was a very piquant and tasty dish. See: Stuffed peppers – today with minced game
- I branched off about 1/4 of the meat mixture for the filling, mixed in a cup of cooked rice and some pepper and chilli flakes and then wrapped it in Jaroma cabbage leaves for a new recipe. And in this way:
- Cut deeply into the jaroma cabbage on the stalk crosswise, then cut out the stalk deeply in four segments with a sharp knife (so the leaves come off as if by themselves). Now dip the cabbage in boiling water until the outer leaves can be easily detached – I needed 9 leaves.
- Immediately dip the leaves in ice-cold water, then cut the thick central ribs flat. Lay 3 times 3 such leaves on top of each other and place 1/3 of the minced meat mixture extended with rice on top. Wrap into three firm roulades and tie with kitchen twine.
- Heat the biscuit well and fry the wrapped roulades in it until golden brown, gradually sizzling the diced ham and also the diced onions on the side. When everything has turned an appetizing color, add diced tomatoes and meat stock, season with pepper and salt and let simmer covered for about 30 minutes.
- After half the cooking time, turn the roulades once and finish cooking. Thicken the sauce slightly and serve with potato and carrot puree. The recipe for the puree is already in my cookbook at: Potato and carrot puree
Facebook Comments