Summary

Ingredients

• 1 roll, stale
• 100 ml milk
• 8 leaves white cabbage, large
• 1 red pepper (s)
• 200 g beans, reen
• 2 small onions
• 150 g cream cheese
• 1 egg (s)
• salt
• 2 teaspoons thyme
• 2 tablespoon clarified butter
• 250 ml white wine
• 1 bay leaf
• 0.5 teaspoon ½ peppercorns
• 2 teaspoons caraway seeds
• pepper

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Instructions

1. Soak the bun in hot milk. Blanch the cabbage leaves in salted water for about 3 minutes, rinse in cold water, drain and cut the ribs flat. Clean and dice the peppers and beans, chop the onions.
2. Mix 1 onion with the cream cheese, thyme, egg, squeezed bun, bell pepper and beans. Spread on the cabbage leaves, roll up and tie.
3. Fry the roulades in clarified butter, deglaze with wine, just cover with water, add bay leaves and peppercorns and cook in the preheated oven for 30 minutes. Then take it out, pass the stock. Steam the second onion in clarified butter until golden yellow, add caraway seeds and stock, reduce and season to taste. Serve with the cabbage rolls.
4. Potatoes or roasted potatoes also taste very good with them.