Filled Kohlrouladen

Name: Filled Kohlrouladen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Head white cabbage, salt; 1/2-1 TEASPOON dried. Thyme; 1 medium onion; 500 g mixed mince; 1 egg, 1 tablespoon breadcrumbs; 7-10 Tbsp Pepper, sweet paprika; 1 tablespoon (20 g) clarified butter; 2 TEASPOONS clear soup; 1 TABLESPOON Flour; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Head white cabbage, salt
1/2-1 TEASPOON dried. Thyme
1 medium onion
500 g mixed mince
1 egg, 1 tablespoon breadcrumbs
7-10 Tbsp Pepper, sweet paprika
1 tablespoon (20 g) clarified butter
2 TEASPOONS clear soup
1 TABLESPOON Flour
7-10 Tbsp wooden skewers

Directions

1
Clean the cabbage, cut out the stalk. Blanch cabbage in plenty of boiling salted water for 4-5 minutes, drain. Remove the outer leaves. Repeat until approx. 16 leaves have come off (use the remaining cabbage for other purposes). Cut thick ribs of leaves flatter and lay 2 leaves overlapping each other.
2
Wash the thyme, pluck it. Peel and chop the onion. Knead both with minced meat, egg and breadcrumbs, season. Spread the minced mass on the cabbage leaves, roll them up and pin them
3
Fry the roulades in hot clarified butter all around. Stir in approx. 1/2 l water and stock, bring to the boil and stew covered for approx. 45 minutes
4
Lift out the roulades and keep warm. Stir flour and approx. 2 tbsp. water until smooth. Stir into the stock and simmer for about 5 minutes. Season the sauce to taste. Serve everything. Serve with boiled potatoes
5
Drink: cold beer