Savoy Cabbage Rolls with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage (approx. .4 kg)
- 80 g rice (wild rice mixture)
- 300 g meat
- 1 clove garlic
- 400 ml beef stock (from the jar)
- 150 g crème fraîche
- 1 teaspoon balsamic vinegar
- Clarified butter
- salt and pepper
- possibly sauce thickener
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Remove 8 large outer leaves from the savoy cabbage, cut the middle leaf veins flat, blanch the leaves for 2 minutes in boiling salted water, quench and pat dry between two tea towels.
- Quarter the remaining savoy cabbage, cut out the stalk and cut the cabbage into fine strips. Boil in salted water for 1 minute, quench.
- Cook the rice in salted water (approx. 20 minutes), then rinse with cold water and drain.
- Mix the ground meat, rice and savoy cabbage strips and season with the herbs and garlic (pressed). Spread the mixture on the savoy cabbage leaves, fold them over and shape into roulades. Put together with (wooden) skewers.
- Fry the roulades in a roaster first on the seam side in clarified butter, pour in the stock and cook covered for approx. 25 minutes. Turn more often.
- Place the roulades on a platter. Pour the stock through a sieve into a saucepan. Stir in the creme fraiche, bring to the boil and bind with a sauce thickener or mixed starch. Season to taste with salt, pepper and balsamic vinegar.
- Serve with boiled wild rice mixture.
- Is super tasty, inexpensive and a fine meal for guests.
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