John Myers
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Savory Savoy Cabbage Wraps in Beer Sauce
The perfect savory savoy cabbage wraps in beer sauce recipe with a picture and simple step-by-step instructions.
Savoy cabbage wrap
- 500 g Minced meat
- 1 Savoy
- 1 tsp Sweet paprika powder
- 1 tbsp Mustard medium hot
- 2 tbsp Breadcrumbs
- 1 tsp Marjoram
- 1 Egg
- 1 tsp Mustard powder
sauce
- Tabasco
- 1 tsp Tomato paste
- Salt
- 1 Onion
- Pepper from the grinder
- 2 tbsp Butter
- Sugar
- 400 ml Broth
- 150 ml Black beer
Savoy cabbage wrap
- Peel the outer leaves from the cabbage, remove the stalk and wash (don’t forget to pat dry).
- Season the minced meat with salt, pepper, sugar, paprika powder, marjoram, mustard flour and refine with mustard, egg and breadcrumbs. Knead everything vigorously.
- Distribute the filling on the leaves (this time I decided on 6 packets if someone wants a second hand). Reserve one to two tablespoons of the filling.
- Now carefully and tightly fold the packet together.
sauce
- Peel the onion, roughly dice and sauté with a little sugar and butter until translucent.
- Place the wraps in the casserole with the folds facing down and brown them vigorously with the rest of the filling (on both sides).
- Add tomato paste and lightly toast with – deglaze with beer. Pour in the broth and simmer for 20 minutes.
- For more flavor, I’ll let the dish steep until the next day.
- Take the wraps out carefully, as we did not use string, they are slightly unstable, but they hold up without the annoying threads.
- Bring the sauce to the boil and puree with the blender. Add a tablespoon of ice-cold butter while mixing for the creaminess. Season to taste with Tabasco (optional).
- Put the wraps back in the hot sauce and warm up.
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