Summary

Ingredients

• 1 head red cabbage, large
• 300 g minced beef
• 150 g porcini mushrooms, fresh, alternatively 30 dried or 100 canned
• 1 egg (s)
• 1 medium onion (s)
• 3 tablespoon breadcrumbs
• 3 tablespoon white wine vinegar
• Pepper, colored, from the mill
• salt
• 3 tablespoon clarified butter
• 300 ml broth, meat or vegetable broth
• 100 ml red wine, dry
• 2 tablespoon sour cream
• 1 tablespoon flour

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Instructions

1. Remove the bad leaves from the head of red cabbage. Then put the whole head in boiling water for 5 minutes and let it steep for another 5 minutes. Then remove, carefully loosen 8 leaves and boil them again in salted water with the vinegar for another 5 minutes and let them steep for another 10 minutes. Remove the leaves and set aside.
2. Clean and finely dice fresh porcini mushrooms; (Soak the dried mushrooms 1 hour beforehand, drain and cut into small pieces depending on the size; drain the canned mushrooms and cut into small pieces).
3. Peel the onion, dice finely and fry briefly with the mushrooms in 1 tablespoon clarified butter.
4. Mix the ground beef with the onion and mushroom mixture, breadcrumbs and egg well in a bowl and season with salt and pepper. Now place 2 cabbage leaves inside each other so that 1/4 of the minced meat mixture can be rolled up in them. Then wrap with twine and fry all over in the remaining clarified butter. Deglaze with red wine. Then add the broth and let everything stew under the lid for about 1 hour over medium heat.
5. Turn the roulades occasionally.
6. After the cooking time, take out the roulades, remove the twine and keep warm.
7. Mix the flour with the sour cream, add to the stock and bring to the boil again while stirring with a whisk. Cut the roulades into approx. 2 cm thick slices, arrange on plates and pour the sauce over them.
8. Boiled potatoes are best served as a side dish.