Summary

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

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Instructions

1. 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.
2. Soak the bun. Grate the carrot. Remove the tomatoes from the herb marinade and cut into small pieces. Catch the marinade.
3. 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.
4. Wrap small balls in the cabbage leaves. Make sure that the sides are turned inwards when winding. Pin in place with a toothpick.
5. 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.