Red Cabbage Rolls Heartily Filled
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head red cabbage
- 1 roll, stale
- 2 onions)
- 1 apple
- some lemon juice
- 500 g minced meat, mixed
- 1 egg (s)
- Teaspoon thyme, dried
- salt and pepper
- Paprika powder
- 50 g soup veetables
- 400 ml meat broth, strong
- some honey, to taste
- 2 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Remove the outer cabbage leaves, cut out the stalk. Boil the whole cabbage in a saucepan with plenty of water for 5 minutes. Separate 8 large leaves, cut leaf veins flatter. Chop 200 g of the remaining cabbage, use the rest for other purposes.
- Soak the rolls in lukewarm water. Peel the onions, dice finely. Halve the apple, remove the core and also finely dice, drizzle with lemon juice. Knead the mince with the egg, squeezed bun, apple, chopped red cabbage, half of the onions and thyme, season with salt, pepper and paprika.
- Put a little filling in the middle of each cabbage leaf, roll up and pin in place with a toothpick.
- Heat the oil in a pan and fry the roulades in it. Add the soup vegetables and the remaining onion. Pour in the broth, cover and simmer over a low heat for 40 minutes.
- Remove the roulades and keep them warm. Puree the sauce and add honey to taste. Serve the roulades with the sauce.
- Boiled potatoes go well with it.
- You can also freeze the roulades well, then you can defrost them at any time and quickly heat them in the sauce.
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