Braised Cabbage Rolls Westphalian Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 leaves white cabbage, large
- 1 kg mett
- 1 roll, dry
- 1 teaspoon mustard
- salt
- pepper
- Clarified butter
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Remove the cabbage leaves from the head and boil in salted water. Lay 2 sheets on top of each other. Soak the bun and squeeze it out. Work the mince with the bread roll, mustard and a little salt and pepper into a meat dough and fill the leaves with it. Press firmly all around and tie with a thread. Fry them well on all sides in the hot clarified butter and let simmer for 1 hour.
- Thicken the resulting sauce with 1 cup of sour cream and a little flour. I recommend boiled potatoes as a side dish.
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