John Myers
Savoy Cabbage Roulades My Way
The perfect savoy cabbage roulades my way recipe with a picture and simple step-by-step instructions.
- 800 g Minced meat
- 200 g Grated carrots
- 200 g Soft cheese in brine
- 300 g Chopped onion
- 200 g Grated carrots
- 100 g Green peppers
- 20 g Grated ginger
- 2 piece Free range eggs
- 1 tablespoon Ajvar
- 20 g Chopped garlic
- 1 Tablespoon (level) Vegeta spice
- 0,5 teaspoon Curry
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Marjoram
- 0,5 teaspoon Salt
- 800 g Savoy cabbage leaves
- Put all ingredients in a bowl and mix well. Blanch the savoy cabbage leaves in hot water and drain. Fill the savoy cabbage leaves with the minced meat mixture, fry the rolls and thicken the sauce with roux. Season to taste and season with salt and pepper. Who does not know how roux is made can use potato flour or sauce binders. Goes well with homemade potato puree or boiled potatoes.
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