Red Cabbage Roulade
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury boiling
- 30 g butter
- 2 egg yolks
- 30 grams flour
- 1 pinch (s) nutmeg
- 1 head red cabbage
- 75 g cranberries from the lass
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes for 20-25 minutes. Drain, peel, press through a press and allow to cool. Mix with the butter, egg yolks and flour. Season with salt, pepper and nutmeg.
- Cut the stalk from the cabbage. Blanch the cabbage in boiling water for about 10 minutes, loosen the outer leaves. Repeat the process to loosen a total of about 10 large leaves. Use the remaining red cabbage for other purposes.
- Cut the leaf veins of the detached leaves flat. Lay out the leaves overlapping on baking paper to form a rectangle (approx. 30 x 35 cm). Spread the potato mixture on top. Put the cranberries on top in blobs, then roll up. Additionally wrap in aluminum foil and close tightly.
- Cook the roulade in a hot oven (top / bottom heat: 175 ° C, fan oven: 150 ° C) for 90 minutes. Take out of the oven, remove the foil and let rest briefly. Cut the roulade into slices.
- If time is a bit short, you can also use very well-made dumpling dough.
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