Savoy Cabbage Roulade
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head savoy cabbage
- 500 g minced meat, mixed
- 125 g rice, cooked
- 1 large onion (s)
- 1 carrot (s)
- 2 tomato (s)
- 2 cloves garlic
- parsley
- 2 tablespoon tomato paste
- 200 g sour cream
- 500 ml water or broth
- salt and pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Remove 6 beautiful large leaves from the savoy cabbage and blanch in salted water. Cut thick leaf veins flat.
- Peel and chop the onion and garlic. Peel and grate the carrot. Cut the tomatoes into small cubes. Mix with the rice and the minced meat. To taste.
- Put the mince mixture on each savory leaf and roll up the sheet with the minced meat in the shape of an envelope. Fry the roulades in oil on all sides.
- For the sauce, mix the tomato paste with the sour cream and water or broth and pour over the roulades. Salt and pepper. Simmer for 40-50 minutes.
- Let the finished savoy cabbage sit for about 10 minutes before serving.
- Tip:
- The remaining savoy cabbage can be cut into strips, steamed and sprinkled over the finished dish.
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