Cheese mince roulade on creamed savoy cabbage

Name: Cheese mince roulade on creamed savoy cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 1 large carrot; 1 medium onion; 750 g mixed mince; 1 egg, salt, pepper; 4 discs Gouda or Edam (about 25 g each); 7-10 Tbsp Oil; 1 kg Savoy cabbage; 1 TABLESPOON butter/margarine; 1 TEASPOON Vegetable broth; 100 g Sour cream or crème fraîche; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
1 large carrot
1 medium onion
750 g mixed mince
1 egg, salt, pepper
4 discs Gouda or Edam (about 25 g each)
7-10 Tbsp Oil
1 kg Savoy cabbage
1 TABLESPOON butter/margarine
1 TEASPOON Vegetable broth
100 g Sour cream or crème fraîche
7-10 Tbsp Cling film

Directions

1
Soak the rolls in cold water. Peel and wash the carrot. Cut into long thin slices with a peeler. Peel and finely chop the onion. Knead minced meat, egg, pressed bread roll, onion, salt and pepper.
2
Roll out the chopping material between 2 layers of foil to form a rectangle (approx. 20 x 35 cm). Remove the upper foil. Cover minced meat with cheese and carrot slices. Roll up the foil from the long side. Place on an oiled baking tray and bake in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 45 minutes
3
Clean, wash, quarter and cut the savoy cabbage into fine strips. Steam in hot fat for about 10 minutes, season. Stir in about 1/4 l water and stock. Bring to the boil, cover and stew for about 20 minutes. Refine cabbage with sour cream and season to taste. Arrange everything. Boiled potatoes taste good with it
4
Drink: cold beer