John Myers
Ingredients for 4 servings:
- 1 head of savoy cabbage (approx. 1.4 kg)
- 80 g rice (wild rice mix)
- 300 g minced meat
- 1 clove(s) garlic
- 400 ml beef stock (from the jar)
- 150 g crème fraîche
- 1 tsp balsamic vinegar
- Clarified butter
- salt and pepper
- possibly sauce thickener
- Paprika powder
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Filled with minced meat and wild rice
Remove 8 large outer leaves from the savoy cabbage, flatten the middle leaf ribs, blanch the leaves in boiling salted water for 2 minutes, refresh, and pat dry between two tea towels. Quarter the remaining savoy cabbage, remove the stalk, and finely slice the cabbage. Boil in salted water for 1 minute, refresh. Cook the rice in salted water (approx. 20 minutes), then rinse in cold water and drain. Mix the minced meat, rice, and savoy cabbage strips and season with the spices and crushed garlic. Spread the mixture among the savoy cabbage leaves, fold them over, and shape them into roulades. Fasten them together with (wooden) skewers. In a roasting pan, first fry the roulades on the seam side all over in clarified butter, pour in the stock, and braise covered for approx. 25 minutes, turning frequently. Place the roulades on a platter. Pour the stock through a sieve into a saucepan. Stir in crème fraîche, bring to a boil, and thicken with sauce thickener or cornstarch. Season to taste with salt, pepper, and balsamic vinegar. Serve with cooked wild rice mix. It’s super delicious, inexpensive, and a great meal for guests.
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