Savoy Cabbage – Minced Meat Rolls in Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g minced beef
- 1 small Head savoy cabbage
- 0.5 ½ lemon (n)
- 50 g sour cream
- 1 slice (s) white bread
- 1 onion (s)
- parsley
- salt
- pepper
- 1 tablespoon stock, granulated
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Mix the ground beef with the soaked, squeezed out white bread, salt, pepper, the finely chopped onion, parsley and a little grated lemon zest. Remove 9 leaves from the savoy cabbage, blanch for about 3 minutes in salted water and quench in cold water, dry well and cut the hard stalk a little flatter. Shape the minced meat into 9 rolls and roll them into the savoy cabbage leaves.
- Bring 1/4 l water with the stock and a slice of lemon to the boil, insert the rolls, simmer for 20 minutes. Remove the savoy cabbage, keep it warm on a plate, bring the sauce to the boil, stir in the sour cream, bind with the cornstarch and season to taste again. I cut strips from the remaining savoy cabbage, sauté it with an onion and butter, cook until al dente and season with salt, pepper and nutmeg. A nice low-calorie lunch with boiled potatoes.
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