Cabbage roulades with tomato-cabbage vegetables and mashed potatoes
easy
45 mins
45 mins
Ingredients
- 1 Head White cabbage (approx. 800 g)
- 1 Bread rolls from the previous day
- 1 Onion
- 300 g Minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 1 TEASPOON dried thyme
- 2 TABLESPOONS Oil
- 1/4 l clear soup
- 2 TABLESPOONS Butter or margarine
- 100 g cherry tomatoes
- 2 TABLESPOONS Whipped cream
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean the cabbage and place in plenty of boiling water. Remove 8 cabbage leaves. Take out the cabbage. Soak rolls in cold water. Peel and finely chop the onion. Knead minced meat, onion, egg and squeezed bread roll.
- 2
Season with salt, pepper, paprika and thyme. Spread the minced mass on the cabbage leaves and roll up. Wrap with kitchen string. Heat oil in a pan. Fry the roulades for 4 minutes. Deglaze with stock, bring to the boil and cook for about 10 minutes. In the meantime cut cabbage into bite-sized pieces. Heat the fat in a saucepan. Sauté the cabbage briefly, season with salt and pepper, add some water and steam for about 10 minutes. Wash and halve the tomatoes. Add to the cabbage 2 minutes before the end of the cooking time. Remove the cabbage rolls from the pan.
- 3
Heat the fat in a saucepan. Sauté the cabbage briefly, season with salt and pepper, add some water and steam for about 10 minutes. Wash and halve the tomatoes. Add to the cabbage 2 minutes before the end of the cooking time. Remove the cabbage rolls from the pan. Bring stock to the boil, stir in cream and thicken with sauce thickener, season with salt and pepper. Arrange cabbage rolls with cabbage-tomato-vegetables and sauce on plates. Served with mashed potatoes
Nutrition Facts
300 kcal
17 g
17 g
20 g
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