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White Cabbage Roulade without Meat But with Sausage

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

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

Instructions
 

  • 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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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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