Summary

Ingredients

• 10 leaves white cabbage
• 200 g mushrooms, cleaned, chopped
• 40 g ham, raw, diced
• 1 onion (s), finely chopped
• 1 tablespoon lard

For the sauce:

• 1 onion (s), finely chopped
• 1 tablespoon, leveled flour
• 250 ml meat broth
• 3 tablespoon tomato paste
• 200 g sour cream
• 1 tablespoon margarine
• Salt and pepper, white
• some margarine, for frying
• potato (s)

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Instructions

1. Scald cabbage leaves in boiling water for 2-3 minutes. Then drain on a sieve.
2. Heat the lard in a pan. Fry the mushrooms, ham and onion well in it. Season with salt and pepper. Let cool down.
3. For the sauce, heat the margarine in a saucepan and sauté the onion until golden.
4. Dust with flour, stir well and fill up with the meat stock. Stir diligently so that no lumps form. Stir in tomato paste and sour cream and season with salt and pepper. Bring the sauce to the boil again briefly, then remove it from the stove.
5. Layer 5 cabbage leaves in a fan shape and cover with half of the mushroom mixture.
6. Roll up into roulades and wrap with kitchen twine.
7. Heat some margarine in a casserole and fry the roulades all over.
8. Pour the sauce over it and cover and simmer for approx. 45 minutes over a low heat.
9. Take the roulades out of the pot, remove the kitchen thread and serve with the sauce with potatoes.