Cabbage Rolls Made from Red Cabbage with Pepper – Red Wine Sauce and Mustard – Horseradish Puree
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head red cabbage
- 2 onions)
- 50 g bacon, smoked, diced
- 1 bunch parsley
- 1 egg (s)
- 1 ½ roll (s), soaked
- 375 g minced meat, mixed
- 2 tablespoon butter
- 0.25 liter ¼ red wine
- 0.25 liter ¼ broth
- 0.5 teaspoon ½ caraway seeds
- 1 tablespoon peppercorns, green, pickled
- 1 pack gravy
- 2 tablespoon sour cream
- 1 kg potato (s), floury boiling, cooked in salted water
- 300 ml milk
- 0.5 teaspoon ½ salt
- 1 tablespoon mustard, medium hot
- 1 tablespoon horseradish, grated
Print Recipe
Pin Recipe Instructions
- Blanch the cabbage in salted water for about 15 minutes, then remove and loosen the leaves and spread out flat on a kitchen towel (always 2 together).
- Leave the bacon in butter and let the diced onions brown lightly in it. Finely chop the parsley and mix in. Let cool a little and add to the bowl with the minced meat. Knead in the egg, salt, pepper, soaked bread rolls (expressed well). Pour portion by portion onto the cabbage leaves, fold in the sides first, then roll up and wrap with kitchen twine. Fry the cabbage rolls well all around, deglaze with red wine. Add caraway seeds and green peppercorns and cook covered for 50 minutes. Pour in the broth as needed. When the cooking time is over, remove the cabbage rolls and keep warm. Mix the sauce with the roast powder or leftover gravy from the day before, bind with a little cornstarch (mixed in a little water), bring to the boil again and refine with sour cream.
- For the puree, steam off the potatoes, press through the press, stir together with the boiling milk, butter, mustard and horseradish until creamy.
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