Sauce for fresh cabbage rolls from the butcher

Ingredients for 4 servings:

• 4 cabbage rolls
• 2 onions
• 500 ml vegetable stock
• 150 ml cream
• olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

interesting for beginners

There are numerous recipes here for making your own cabbage rolls. However, beginners might find it helpful to learn how to prepare fresh, ready-made cabbage rolls from the butcher with a suitable sauce, hence this recipe. Halve the onions and slice them into rings. Heat olive oil in a high-fat pan. Sauté the cabbage rolls and onions over medium heat until everything has turned a nice brown color, then deglaze with the vegetable stock. Let the rolls cook in the covered pan at low heat for 30 minutes, turning once halfway through if the rolls are not completely covered with liquid. Remove the cabbage rolls from the pan and keep warm. Purée the sauce with a hand blender and, if desired, pass it through a sieve. Add the cream and reduce by about half. Season the sauce with salt and pepper and thicken if desired, e.g., with cold flakes of butter or a roux. Boiled potatoes, for example, go well with this.