John Myers
Contents
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Ingredients
savoy cabbage rolls
- 1 kg Savoy cabbage head
- 500 g Chopped half and half
- 1 Egg
- 1 Chopped onion
- 1 size Garlic clove chopped
- 1 tbsp Tomato paste concentrated three times
- 1 tbsp Breadcrumbs
- 2 teel. Salt
- Pepper, some oil
- 0,5 l Gravy
- 1 teel. Chilli flakes
Creamed cabbage
- Remnants of savoy cabbage
- 125 ml Vegetable broth
- 30 g Herb cheese
- 100 ml Cream
- Salt, nutmeg and a little pepper
Instructions
- Remove the outer leaves and the stalk from the savoy cabbage. Separate 6-7 large leaves from the savoy cabbage and cook in the boiling water for about 2 minutes. Let the leaves cool down.
- Make a minced meat dough from the ingredients mentioned above. Remove the hard middle stem from the leaves and place on a work surface. Form approx. 5 pieces of the minced dough and place on the leaves. Fold in from the sides and roll up. For a better hold with roulade rings - Fix the needles in place, if necessary touch up with the remaining leaves.
- heat the oil in a large pan and fry the roulades in it. I still had some of the minced meat dough left over and fried it with the meat stock and add chilli. approx. Let simmer for 30 minutes
- In the meantime, chop the rest of the savoy cabbage into small pieces. Bring the broth to a boil and cook the savoy cabbage in it for 10 minutes. Stir more often so the savoy cabbage disintegrates faster. The broth should almost be evaporated at the end.
- Heat the cream and melt the cheese in it. Add the cream and cheese mixture to the savoy cabbage. Season to taste with salt, nutmeg and a little pepper. I still had a leaf from the 2 min . brings some color and freshness to the cream sausage.
- Remove the roulades from the stock. Season the sauce to taste and thicken a little.
- Serve with boiled potatoes. It was really delicious
Nutrition
Serving: 100gCalories: 35kcalCarbohydrates: 2gProtein: 1.9gFat: 2.2g
