Cabbage Rolls with Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head Chinese cabbage
- 500 g minced meat, mixed
- 1 medium onion (s)
- 2 cloves garlic, fresh, thick
- Salt and pepper
- 1 glass tomato (s), dried, 275 g, marinated in herbs
- 1 egg (s)
- 1 roll
- 1 medium carrot (s)
- some clarified butter, for frying
- 2 teaspoons curry, for the sauce
- some broth
- 1 tablespoon, heaped flour, to thicken
Print Recipe
Pin Recipe Instructions
- Blanch the individual Chinese cabbage leaves in a large saucepan for 2-3 minutes. Then cut the leaf veins a little flatter. Then place 2 sheets on top of each other in opposite directions.
- Soak the bun. Grate the carrot. Remove the tomatoes from the herb marinade and cut into small pieces. Catch the marinade.
- Now put the minced meat in a large bowl and knead with the finely chopped onion, the squeezed garlic, the finely chopped sun-dried tomatoes and half the herb stock as well as the egg, the roll and the carrot to a well mixed dough, with salt and pepper to taste Spice up.
- Wrap small balls in the cabbage leaves. Make sure that the sides are turned inwards when winding. Pin in place with a toothpick.
- Drain a little clarified butter in a pan and fry the roulades on both sides until they are lightly brown. Then put everything in a baking dish and pour in some broth until the roulades are half covered. Cook in the oven at 180 ° C for about 45 minutes. Then thicken the brew with a little flour and season with the curry, salt and pepper.
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