Summary

Ingredients

• 1 head red cabbage, approx. .5 kg
• 6 slices bacon, thicker
• 1 large onion (s)
• 1 large carrot (s)
• 0.25 liter ¼ vegetable stock
• 125 ml red wine, drier
• 1 tablespoon cornstarch

For the brew:

• 2 tablespoon vinegar
• 1 onion (s)
• 2 clove (s)
• 1 teaspoon sugar

For the filling:

• 600 g minced beef
• 150 g mushrooms, fresh
• 1 large onion (s)
• 1 large egg (s)
• 4 tablespoon breadcrumbs
• salt and pepper
• nutmeg
• butter

Print Recipe Pin Recipe

Instructions

1. Cut the stalk from the cabbage. Bring plenty of water with the vinegar, onion, cloves and sugar to the boil in a tall, wide saucepan. Add the whole cabbage and cook for about 10 minutes, until the outer leaves can be peeled off. Then put the cabbage back in the water and repeat this process until you have 8-12 leaves. The remaining cabbage can then be used for a dish other than vegetables.
2. For the filling, heat the butter in a pan and fry the chopped onions and mushrooms in it. Put the minced meat in a bowl. Add egg, breadcrumbs, onions, mushrooms and the spices and work everything into a smooth dough.
3. Now place 2 or 3 cabbage leaves on top of each other, cover with the mince filling and roll up to make roulades. Fix well with kitchen thread.
4. Line a casserole with the bacon slices. Cut the onion and carrot into thin slices and spread them on the bacon slices. Place the cabbage rolls next to each other on this surface and pour on the hot broth. Cover and cook in a preheated oven at 200 ° C for a good 1 hour.
5. Then take out the wraps and keep them warm. Remove the remains of the bacon slices and degrease the stock a little (skim off the fat with a tablespoon). Mix the cornstarch with the wine and bind the stock with it. Then season to taste and let simmer a little more. Put the red cabbage wrap back in and let it steep for another 10 minutes.
6. Every type of potato tastes perfect with it.