Savoy Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 2 slices bread from the day before
- 100 ml milk
- 2 onions)
- 6 tablespoon butter
- 3 tablespoon parsley
- 1 egg (s)
- 500 g minced pork or mixed
- 0.5 liter ½ vegetable broth or meat broth
- salt and pepper
- nutmeg
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Remove 12 large leaves from the savoy cabbage, cut out the central stem and blanch the leaves in boiling salted water for 2 minutes.
- Dice the bread, pour hot milk over it.
- Quarter the remaining savoy cabbage, cut out the central stem in a cone shape, cut the savoy cabbage into strips, wash briefly and drain well. In the meantime, preheat the oven to 225 ° C top / bottom heat.
- Dice the onions and sauté together with the savoy cabbage strips in 2 tablespoon butter. Gradually add the savoy cabbage, it will collapse quickly. Season with salt, pepper and nutmeg.
- Let the mixture cool down a little and mix well with the parsley, the soaked bread, egg and minced meat; Season again vigorously with salt, pepper and paprika.
- Wrap 1 - 2 tablespoons of the meat mixture in a savoy cabbage leaf. Place the roulades in an ovenproof, greased dish with the seam facing down. Put the remaining butter in flakes on the savoy cabbage rolls.
- Fry the cabbage curls in the oven for about 15 minutes until they start to brown, then add the stock. Fry the wraps for another 45 minutes.
- 4 adults will be satisfied with this dish. However, we still prefer to eat homemade mashed potatoes and therefore 6 adults would surely be full with this amount.
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