Hackrouladen

Name: Hackrouladen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1 large head white cabbage (about 1,25 kg); 7-10 Tbsp Salt; 1 Bread rolls from the previous day; 2 Onions; 1 big red pepper; 1 kg mixed minced meat; 1 Egg; 7-10 Tbsp Pepper; 3 TABLESPOONS clarified butter; 400 g Whipped cream; 1 TABLESPOON Cornstarch; 1 TABLESPOON Sweet peppers; 1/2 bunch Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

1 large head white cabbage (about 1,25 kg)
7-10 Tbsp Salt
1 Bread rolls from the previous day
2 Onions
1 big red pepper
1 kg mixed minced meat
1 Egg
7-10 Tbsp Pepper
3 TABLESPOONS clarified butter
400 g Whipped cream
1 TABLESPOON Cornstarch
1 TABLESPOON Sweet peppers
1/2 bunch Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Clean the cabbage and cut out the stalk in a wedge shape. Put the cabbage in boiling salted water. Remove the 8 outer leaves at intervals of 2-3 minutes. Cut the stems flat. Cut the rest into large pieces. Soak the rolls.
2
Peel and chop onions. Clean, wash and finely dice the peppers. Mix minced meat, squeezed bread roll, egg, onions and paprika. Season with salt and pepper. Portion the filling into 8 parts. Wrap 1/8 of the filling in 1 white cabbage leaf each to make a roulade. Tie up with kitchen string. Heat lard in a roaster. Fry the roulades for about 10 minutes. Add the rest of the cabbage. Deglaze with 1/2 litre water.
3
Tie up with kitchen string. Heat lard in a roaster. Fry the roulades for about 10 minutes. Add the rest of the cabbage. Deglaze with 1/2 litre water. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Whip cream until semi-stiff, mix in cornflour. Season with salt and paprika. Pour over the roulades. Bake without lid for another 10 minutes. Wash and chop the parsley and sprinkle over the roulades before serving.
4
Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Whip cream until semi-stiff, mix in cornflour. Season with salt and paprika. Pour over the roulades. Bake without lid for another 10 minutes. Wash and chop the parsley and sprinkle over the roulades before serving.
5
Table linen: Meyer Mayor