Cabbage rolls with minced feta cheese filling
easy
75 mins
75 mins
Ingredients
- 1 large head savoy cabbage (approx. 1 kg)
- 7-10 Tbsp Salt
- 1 Bread rolls from the previous day
- 1 Onion
- 500 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 125 g Sheep's cheese
- 1 Vegetable Onion
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 3/4 l Vegetable broth (instant)
- 100 g Whipped cream
- 3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean the cabbage and cut out the stalk in a wedge shape. Put the cabbage into boiling salted water. Gradually remove 8 large leaves. (Use the rest of the savoy cabbage for other purposes.) Soak the rolls in water. Peel onion and chop finely. Knead minced, squeezed out roll and egg. Season with salt, pepper and paprika.
- 2
Cut feta cheese into small cubes and fold into the minced mass. Form 8 meatballs, put them on the cabbage leaves and wrap them into a roulade. Wrap them with kitchen string. Peel and chop the vegetable onion. Heat oil in a roasting pan. Brown the cabbage rolls in it all around. Add onion and tomato paste and fry briefly. Deglaze with stock, bring to the boil and cook over medium heat for about 30 minutes. Take out the cabbage rolls. Add cream. Stir in sauce thickener and bring to the boil. Season to taste with salt and pepper.
- 3
Deglaze with stock, bring to the boil and cook over medium heat for about 30 minutes. Take out the cabbage rolls. Add cream. Stir in sauce thickener and bring to the boil. Season to taste with salt and pepper. Serve the cabbage rolls together with the sauce. Garnish with parsley. Tastes good with mashed potatoes
Nutrition Facts
660 kcal
24 g
46 g
38 g
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