Cabbage rolls granny style (recipe Mirko Reeh)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the white cabbage, cut out the stalk in a wedge shape. Bring pot with plenty of water to the boil. Blanch cabbage for about 8 minutes, loosening 8 leaves one after the other. Cut the thick midrib flat.

2. 2

   Remainder Cabbage to be used for other purposes. Clean and wash spring onions and cut into fine rings. Peel garlic and chop finely. Heat 1 tablespoon of oil and fry the minced meat until crumbly. Add spring onions and garlic and fry for about 1 minute.

3. 3

   Add 3 tbsp. tomato paste and sauté briefly. Season to taste with salt and pepper, remove from heat. Wash parsley, shake dry, put something aside for garnishing, chop the rest finely, stir into the meat mixture.

4. 4

   Place the filling in portions on the dry spotted cabbage leaves and roll everything up. Tie together with kitchen twine. Place in a greased casserole dish and pour on the stock. Place in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3), reduce heat (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2), cook for approx. 30 minutes.

5. 5

   Remove the roulades from the stock and keep warm in the oven. Peel and finely chop the onion. Heat 2 tablespoons of oil, sauté onion and 4 tablespoons of tomato paste. Add stock, bring to the boil, season with salt and pepper.

6. 6

   Gradually add butter in flakes. Serve roulades with the sauce. Garnish with the remaining parsley. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
300 kcal

CARBS
9 g

FATS
15 g

PROTEINS
27 g