Summary
Ingredients
For the filling:
For the sauce:
Instructions
- Briefly blanch the cabbage in boiling, salted water, remove and carefully peel off a few leaves.
- Then briefly blanch the head again and repeat this until 18 cabbage leaves, as large as possible, have been peeled off.
- Cut out the thick leaf veins.
- Possibly save the blanching water for later deglazing.
- For the filling, heat the vegetable broth slightly, add the soy sauce and let the soy granules soak in it for half an hour.
- Roast the 3-core mix (can also be bought ready-made) in the butter until golden brown and set aside.
- Dice the onion very finely, chop the garlic cloves and parsley very finely.
- Now gently squeeze out the soy granules with your hands.
- The squeezed out granules with all the other ingredients for the filling (including the butter from roasting the kernels).
- Put in a bowl and stir well with a wooden spoon.
- Place 2 blanched cabbage leaves on top of each other, place about two tablespoons of the filling on top, fold in from two sides and roll up.
- Tie the roulades evenly with twine, place in a pan with hot fat and fry well on both sides.
- Now deglaze (with the blanching water) and fill up until the roulades are halfway in the water.
- Add the bay leaves and cloves (possibly in a spice or tea strainer) and simmer with the lid closed for about 30 minutes.
- Turn occasionally.
- Remove the roulades, add the sauce with brown roux Thicken and season with salt and pepper.
- Boiled potatoes go very well with this. Peel and quarter the potatoes and cook in salted water for about 20 minutes.