Summary

Ingredients

• 1 medium white cabbage
• 2 tablespoon butter
• 1 tablespoon beet syrup
• 2 dl meat broth
• 1 teaspoon flour
• 2 teaspoons butter
• 0.5 dl ½ cream
• salt
• pepper
• soy sauce

For the filling:

• 300 g minced meat, (half and half)
• 0.5 dl ½ rice
• 3 dl milk
• 0.5 tablespoon ½ butter
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Rinse the rice and glaze in butter and cook with the milk to a fluffy porridge, season with salt and pepper.
2. Let the porridge cool, mix well with all the filling ingredients and season.
3. Remove the outer cabbage leaves and the stalk and briefly boil in plenty of lightly salted water. Loosen the individual white cabbage leaves and cut thin veins that are too thick. The filling is spread over the leaves and rolled up.
4. Put the roulades in a well-greased, fireproof dish, add salt, pepper and melted butter and syrup.
5. The roulades are browned on both sides in the oven at 250 degrees. Then pour the meat stock and finish cooking, about 1 hour. Pour the stock over from time to time and twist.
6. Sift the stock into a saucepan, add a little soy sauce, mix the flour and butter and stir into the boiling liquid. Add the cream and season.