John Myers
Contents
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Ingredients
- 500 g Potatoes
- 2 tbsp Herb butter
- 50 ml Milk
- 0,5 Red Chili
- 2 cloves Garlic
- 0,5 Spring onion
- 100 g Paprika
- 2 tbsp Pesto rosso tomato basil
- 2 tbsp Cream cheese with herbs
- 1 tbsp Tomato paste + to thicken the sauce
- 2 Onions
- 1 Bay leaf
- 350 ml Vegetable broth
- 2 tbsp Oil for frying
- Pepper, salt and paprika
- Kitchen twine
- 8 leaves Fresh white cabbage, briefly peeled off
Instructions
- Peel the potatoes and cook them until cooked. Mash with the potato masher and mix with the herb butter and milk. Let cool down.
- Chop the chili and garlic very finely. Dice the spring onion and bell pepper very small. Mix together the chilli, garlic, spring onions, bell pepper, pesto, cream cheese and tomato paste. Add the potato mixture and stir everything well. Season to taste with pepper, salt and paprika.
- Bring the 8 outer large leaves of a white cabbage to a boil in a saucepan of water. Let it cook for about 5 minutes. Drain and dry with kitchen paper.
- Divide the potato mixture into the cabbage leaves (if the stalk is too thick, cut off a bit) and wrap the cabbage leaves into roulades. Fix with kitchen tape.
- Peel and quarter the 2 onions. Heat the oil in a large saucepan and roast the roulades and the onion wedges vigorously. Deglaze with 250 ml vegetable stock, add the bay leaf and simmer gently for about 20-25 minutes. Thicken with tomato paste and season with the spices again.
- Separate the twine from the roulades and serve them with the sauce, bon appetit.
- 7th tip for non-vegetarians: It also tastes very good as a side dish to my twisted minced cabbage roulade from my KB.
Nutrition
Serving: 100gCalories: 84kcalCarbohydrates: 7.9gProtein: 1.6gFat: 5g
