Cabbage roulades in tomato braising stock

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and cut the stalk out in a wedge shape. Cook the cabbage in a large pot in plenty of boiling salted water for 8-10 minutes. Lift out, remove the outer leaves and let them drain.

2. 2

   Put the cabbage back into the boiling water and continue cooking for about 3 minutes. Repeat the process to remove a total of 16-20 leaves.

3. 3

   For the filling, peel and finely dice the onions. 2⁄3 Knead onion cubes with minced meat, breadcrumbs, mustard and 2 tsp. tomato paste. Season with 1 1⁄2 tsp salt and 1 level tsp pepper.

4. 4

   Cut the thick middle rib of the cabbage leaves flatter. Place 2 cabbage leaves slightly offset on top of each other. Spread the minced filling on the cabbage leaves. Whip leaves from both sides over the minced stuffing and roll up into roulades.

5. 5

   Tie together with kitchen string.

6. 6

   Heat clarified butter in a large casserole or roasting pan. Fry cabbage roulades in it, possibly in portions all around until they are brown. Finally fry the remaining onions. Add 1-2 tsp. tomato paste and sauté briefly.

7. 7

   1⁄2 Pour on l water, bring to the boil. Stir in the stock and braise the roulades covered for about 1 hour.

8. 8

   Rub the rim of a cocktail glass with lemon juice and dip it in the sugar. Allow to dry. Pour Blue Curaçao and Kirschwasser with ice cubes into the glass and top up with well-chilled tonic.

9. 9

   Lift the roulades out of the steaming stock, keep warm. Stir starch and 2 tablespoons of water until smooth. Stir into the boiling stock and simmer for about 1 minute. Season to taste with salt and pepper. Drain the potatoes and sprinkle with parsley.

10. 10

    Arrange roulades, sauce and parsley potatoes.

Nutrition Facts

KCAL
600 kcal

CARBS
40 g

FATS
32 g

PROTEINS
34 g