Summary

Ingredients

• 4 leaves pointed cabbage, large
• 100 g pointed cabbae, cut into fine strips
• 200 g minced beef
• 1 egg (s)
• 2 tablespoon breadcrumbs
• 1 teaspoon mustard, medium hot
• 2 medium onion (s), finely diced
• 250 g tomato (s), passed
• 2 tablespoon clarified butter
• 75 g sour cream
• 1 teaspoon, leveled sugar
• pepper, colored, a.d. Mill
• salt
• broth

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Instructions

1. Loosen 4 beautiful large leaves from the pointed cabbage and blanch in boiling salted water for approx. 1 minute, rinse with cold water and drain well. Cut approx. 100 g of the inside of the cabbage into fine strips. Mix the minced meat with the egg, breadcrumbs, mustard, pepper and salt well, roll equal parts into 2 cabbage leaves each and fix with kitchen twine.
2. Heat the clarified butter in a casserole and fry the roulades in it until golden brown. Then remove and set aside. Briefly fry the onions and cabbage strips in the same saucepan and sauté until translucent. Add the tomatoes, bring to the boil briefly and season with salt and pepper. If necessary, stir in a little broth, add the roulades and cook under a lid over a medium heat for approx. 35 minutes.
3. Then remove the roulades and keep them warm.
4. Stir the sour cream into the sauce, bring to the boil briefly and season to taste with pepper, salt and sugar. Before serving, remove the kitchen twine from the roulades and serve them with the sauce.
5. Boiled potatoes are best served as a side dish.