Cabbage Rolls Made from Savoy Cabbage

Summary

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

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Instructions

1. 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.
2. 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.
3. Brown the roulades in clarified butter on all sides, then remove and keep warm.
4. 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.
5. 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.
6. 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.
7. Good Appetite!