Classic cabbage rolls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and cut out the stalk in a wedge shape. Place the cabbage head briefly in plenty of boiling water, lift it out and remove the outer leaves. Put them back into the boiling water and remove a total of 16 leaves.

2. 2

   Use the rest of the cabbage for other purposes.

3. 3

   Onions peel and cut into cubes. Heat 1 tablespoon of oil in a pan, sauté onions in it, add tomato paste, fry briefly and remove from the heat. Remove 3 tbsp. onion mixture and

4. 4

   Dab cabbage leaves dry, cut thick midrib flat. Place 2 cabbage leaves on top of each other. Spread the filling on top. Whip the cabbage leaves from 2 sides over the minced filling and roll into a roulade.

5. 5

   Tie the resulting 8 roulades together with kitchen yarn.

6. 6

   Heat 2 tablespoons of oil in a frying pan. Fry the cabbage rolls in it all around, add the remaining onion mixture and vegetable stock. Place in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

7. 7

   manufacturer), reduce heat (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and cook for approx. 30 minutes. Remove the cabbage rolls from the oven and serve. Parsley potatoes taste great with them.

Nutrition Facts

KCAL
620 kcal

CARBS
17 g

FATS
42 g

PROTEINS
44 g