Classic Kohlroulade with parsley potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak toast slices in cold water. Clean and wash the cabbage and cut out the stalk in a wedge shape. Put the cabbage head in plenty of boiling water for about 2 minutes, lift it out and remove the outer 16 leaves. (Use the rest of the cabbage for other purposes.) Cut the cabbage ribs flat and blanch the cabbage leaves in boiling water in portions for 1-2 minutes. Remove with a skimmer, rinse in cold water and drain well

2. 2

   Peel and chop the onion. Squeeze the toast. Knead minced meat, eggs, mustard, toast and paprika and season with salt and pepper. Put two cabbage leaves on top of each other. Form 8 longish meatballs from the minced mass. Place one meatball on each cabbage leaf, roll up into a roulade and tie together with kitchen twine

3. 3

   Heat the oil in a roasting pan, fry the cabbage rolls in it vigorously while turning, remove. Add tomato paste and fry. Deglaze with stock, bring to the boil and put the rolls back into the roaster. Covered roulades and braise for 35-45 minutes at medium heat

4. 4

   Peel, wash and halve or quarter the potatoes. Cook potatoes in salted water for about 20 minutes until soft. Wash parsley, shake dry and finely chop the leaves of 4 stems

5. 5

   Lift roulades out of the liquid, keep warm. Mix flour and some water until smooth and stir into the boiling sauce. Let simmer for about 5 minutes while stirring. Season to taste with salt and pepper. Drain the potatoes. Mix butter and chopped parsley. Arrange roulades with sauce on a plate and garnish with parsley. Add parsley potatoes

6. 6

   With 8 people:

Nutrition Facts

KCAL
470 kcal

CARBS
33 g

FATS
25 g

PROTEINS
26 g