Cream – Savoy Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 small Head savoy cabbage
- 750 g minced pork
- salt and pepper
- 2 small onions, finely diced
- 600 ml vegetable stock
- 3 tablespoon lemon juice
- 400 ml whipped cream
- 3 tablespoon butter
- 1 egg (s)
- 1 bun, stale, soaked and squeezed
Print Recipe
Pin Recipe Instructions
- Wash the large outer 6 leaves of the savoy cabbage and briefly blanch them in hot boiling water. Salt and pepper the minced meat, mix in an onion, egg and bread roll. Now distribute the meat dough evenly over the 6 sheets. Roll up and tie. Cut the remaining savoy cabbage into small pieces.
- Fry the roulades in the butter on all sides. Add the savoy cabbage and the other onion, toast briefly and pour 200 ml of stock on top. Stew everything for about 45 minutes over medium heat. Then remove the roulades. Pour in the rest of the broth and cream, season with lemon juice, salt and pepper and reduce a little. Arrange the roulades on the vegetables.
- Serve with boiled potatoes or mashed potatoes.
- A little tip: This also works as a large savoy cabbage roll. Simply layer the large leaves on aluminum foil, spread the mince on top, roll up and bake in the oven at 180 ° for 1 hour. Cook the rest of the vegetables with the stock and cream.
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