White cabbage rolls with turkey mince and horseradish filling in curry sauce

Ingredients for 4 servings:

• 1 large head of white cabbage
• 500 g minced turkey
• 1 tbsp mustard
• 1 tbsp creamed horseradish
• 1 bunch of spring onions
• 1 onion(s)
• 1 cup of cream
• 1 cup crème fraîche
• 300 ml vegetable broth, approx.
• 1 tbsp curry
• 1 tbsp turmeric
• Flour
• Salt
• margarine
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Hearty and refined

Cut the stalk out of the white cabbage, remove any wilted leaves, and blanch the head of cabbage in boiling water until the outer leaves come off easily. Depending on the size of the cabbage, carefully remove 8-12 leaves. Use the rest of the cabbage for something else. Mix the turkey mince with mustard, horseradish, crème fraîche, 2 sliced ​​spring onions, and a little salt. Then layer 2 cabbage leaves on top of each other, add the stuffing, and roll up the cabbage leaves. Melt margarine and a little oil in a large pan and sauté a diced onion until translucent. Place the cabbage rolls seam-down in the pan and sear briefly, then pour in a good quarter liter of vegetable stock (the rolls should be almost covered), cover the pan, and braise the cabbage rolls for about 30 minutes. Then remove the roulades and set aside. Pour the cream into the pan’s juices, stir in 1 tablespoon each of curry and turmeric, and thicken the sauce with flour. Add the remaining sliced ​​spring onions and let them soften a little. Return the roulades to the pan and serve in the sauce. Serve with rice, baguette, or boiled potatoes.