Cabbage Rolls Made from Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage (small head)
- 300 g minced meat, mixed
- 1 roll from the day before
- 1 onion (s), finely chopped
- 1 teaspoon mustard
- 1 egg (s)
- salt and pepper
- Chilli flakes
- 1 tablespoon tomato paste
- 0.5 ½ bottle red wine
- 1 liter beef broth
- 1 teaspoon pepper, pickled green
- some clarified butter
- some cornstarch or sauce thickener
Print Recipe
Pin Recipe Instructions
- Soak the bun in water or milk. Remove 8 beautiful leaves from the savoy cabbage and blanch in salted water for 5 minutes. Then rinse in ice-cold water, dry and cut the thick ribs flat.
- Knead the minced meat with the squeezed out bun, egg, mustard, onions, salt, pepper and a few chilli flakes. Fill each of the savoy cabbage leaves with a few tablespoons and roll them up well.
- Brown the roulades in clarified butter on all sides, then remove and keep warm.
- Roast the tomato paste in the roasting set and pour in a little red wine 3 - 4 times and let it boil down. Then pour in the rest of the wine and the stock. Put in the roulades and stew on a low flame for about 30 minutes.
- Finally, add the green pepper and, if necessary, thicken the sauce with a little cornstarch or sauce thickener and season again to taste nice and spicy. I prefer sauce binders because of the nicer color.
- I am happy to serve cream sausage and boiled potatoes with it. You can also find the recipe for my cream savory in my recipes.
- Good Appetite!
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