Hearty red cabbage rolls
easy
90 mins
90 mins
Ingredients
- 1 small head red cabbage (approx. 800 g)
- 1 Onion
- 1 small carrot
- 250 g mixed minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 Egg
- 1/2 TEASPOON dried marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 50 g smoked streaky bacon cubes
- 100 ml apple juice
- 1/4 l Vegetable broth (instant)
- 1-2 TABLESPOONS Red wine vinegar
- 1-2 Bay leaves
- 4 Cloves
- 1 TABLESPOON Sugar
- 500 g Potatoes
- 1 glass (212 ml) Cranberries in their own juice
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the red cabbage. Blanch the whole cabbage in plenty of boiling water for a few minutes. Remove, drain, remove the outer 4 leaves and cut the middle ribs flat.
- 2
Drain leaves on kitchen paper. Cut the remaining cabbage into quarters and remove the stalk. Cut cabbage into strips. Peel and chop onion and carrot. Knead minced meat, breadcrumbs, egg, onion, diced heights and marjoram, season with salt and pepper.
- 3
Spread on the red cabbage leaves. Roll up the roulades and pin them with wooden skewers. Heat the oil in a pot. Brown the roulades in it all around, take them out. Put cabbage and bacon into the pot and braise.
- 4
Add juice, stock, vinegar, bay leaf, cloves and sugar. Place the roulades on the cabbage. Cover and stew for 45-60 minutes. Peel, quarter and wash the potatoes and cook in salted water for about 20 minutes. Season stew with cranberries.
- 5
Drain the potatoes and add to the red cabbage. Serve red cabbage stew garnished with marjoram.
Nutrition Facts
490 kcal
41 g
25 g
21 g
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