Stuffed Cabbage Rolls from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 white cabbage
- 500 g minced meat
- 1 cup sour cream
- 4 onion (s)
- breadcrumbs
- 1 egg (s)
- salt and pepper
- 4 tomato (s)
- some tomato paste
- some broth
- possibly spice (s), your choice
Print Recipe
Pin Recipe Instructions
- Separate the cabbage leaves one by one. Cut out the stalks and cook in salted water until they are firm to the bite.
- Mix the minced meat with the sour cream, 1 onion, breadcrumbs, egg and spices. Always about 2 tablespoon. Divide the minced mixture into one or two cabbage leaves, wrap and layer gradually in a baking dish.
- Cut the remaining 3 onions and the 4 tomatoes into strips and pieces, deglaze with a little broth and add a little tomato paste.
- Spread the stock over the roulades and let cook covered for about half to three quarters of an hour in the oven at 180 ° C. Depending on the size of the roulades, the cooking time can of course vary.
- Boiled potatoes go best with this.
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