Cabbage roulades in the style of the house

Name: Cabbage roulades in the style of the house
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 large white cabbage; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Bread roll (from the previous day); 1 Onion; 750 g mixed mince; 1 Egg; 7-10 Tbsp Sweet peppers; 2 TEASPOONS medium hot mustard; 2 TABLESPOONS clarified butter; 2 TEASPOONS Vegetable broth (instant); 1 TABLESPOON Tomato paste; 2 (30 g) slightly heaped tbsp. flour; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 large white cabbage
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Bread roll (from the previous day)
1 Onion
750 g mixed mince
1 Egg
7-10 Tbsp Sweet peppers
2 TEASPOONS medium hot mustard
2 TABLESPOONS clarified butter
2 TEASPOONS Vegetable broth (instant)
1 TABLESPOON Tomato paste
2 (30 g) slightly heaped tbsp. flour
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the cabbage and cut the stalk out in a wedge shape. Cook the cabbage in plenty of boiling salted water for about 10 minutes.
2
Soak the rolls in cold water. Lift out cabbage. Remove 16 leaves bit by bit, if necessary cook the cabbage in salt water for 2-3 minutes. Cut the leaf veins flat.
3
Peel and finely chop the onion. Squeeze out the bread roll. Knead minced meat, egg and squeezed bread roll. Season with 1 1/2-2 teaspoons of salt, 1/2 teaspoon each of pepper and paprika and mustard. Form 8 oval dumplings from the minced mass with moistened hands.
4
Place 2 cabbage leaves slightly overlapping on top of each other and place 1 chopped dumpling in the middle of each. Fold the sides of the leaves towards the middle and roll them up firmly. Wrap the roulades with thread and tie them up.
5
Heat the lard in a casserole or small roaster. Fry the roulades in it on all sides over a high heat. Pour on 3/4 l water, stir in broth and tomato paste. Cover and stew for about 45 minutes.
6
Lift out the roulades. Boil the stock. Stir flour and 4 tablespoons of cold water until smooth and thicken the boiling stock with it. Season to taste with salt, pepper and sugar. Serve with parsley potatoes.