Cabbage Wrap
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage or white cabbage
- 300 g minced meat
- 2 onions)
- 1 cup breadcrumbs or old bread rolls
- 1 egg (s)
- salt
- pepper
- 1 teaspoon nutmeg
- 2 tablespoon paprika powder, noble sweet
- 0.5 liter ½ meat broth
- Sauce thickener
- 1 packet sauce (powder for cream sauce)
- oil
Print Recipe
Pin Recipe Instructions
- Remove old and dead leaves from the cabbage. Peel off the remaining leaves one by one and wash. Cut the stems out of the leaves in a wedge shape (this makes it easier to wrap them later). If the cabbage is very fresh and crisp, it is advisable to blanch the leaves in boiling water for 2-3 minutes so that they become more flexible. Older cabbage can be used directly.
- Mix the minced meat with the breadcrumbs or the crumbled old bun and the egg. Season to taste with the spices, add more to taste than stated here.
- Wrap 2 well-filled tablespoons of the meat mixture with the cabbage (about 3 leaves per roulade), fold in the ends of the leaves to make small packets. Pin well with toothpicks.
- Heat some oil (e.g. olive) in a large roasting pan with a lid. Fry the cabbage rolls briefly (!) On all sides. Pour in the broth, simmer in a closed saucepan for approx. 40 minutes. Check from time to time whether there is enough liquid left. Finally, lift out the roulades, tie the sauce with a sauce thickener, if you like you can stretch it with a ready-made packet of cream sauce. It is advisable to season again and add a good dash of sherry or white wine to refine it.
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