John Myers
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White Cabbage Roulade without Meat But with Sausage 🙂
The perfect white cabbage roulade without meat but with sausage 🙂 recipe with a picture and simple step-by-step instructions.
Filling for roulades
- Black salt
- Goat cheese camembert
- Harissa
- Orange creme
- Quark double cream
- Garlic grass
- Pepper and salt
- Butcher ham
- Serrana ham
to fry
- Onion
- Olive oil
- First, balance the cabbage leaves with the black salt. This takes about 3-5 minutes.
- Cut out the stub part.
- Cut the goat cheese into pieces.
- Mix the harissa, orange cream, quark and garlic grass (cut into fine pieces) well.
Now it’s rolling! (E.g. for a roulade)
- Brush all the cabbage leaves with the whipped cream. Season to taste with the spices. Take one of the smaller leaves and cover it with goat cheese- !!!! Curl up !!!
- Now roll the butcher’s ham around it and finally the second larger white cabbage leaf as well.
- Now the Serrano ham is wrapped around the middle. This holds the roulade together and the taste goes wonderfully into the frying fat.
- Put some olive oil in a pan and put the onion in thick slices. Heat as much as possible. Now put the roulade in here and fry for about 10-12 minutes.
- Remove the roulade from the heat and place on a plate. Onion and a dollop of cream on top – done!
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