Summary

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

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Instructions

1. 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.
2. 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.