Italian white cabbage parcels on ribbon noodles

Name: Italian white cabbage parcels on ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small head white cabbage; 7-10 Tbsp Salt; 1 Onion; 150 g Carrots; 2 stalks of celery; 4 TABLESPOONS Olive oil; 300 g mixed minced meat; 4 TABLESPOONS Tomato paste; 7-10 Tbsp Pepper; 7-10 Tbsp dried Italian herbs; 100 ml Red wine; 200 ml Tomato juice; 1 TABLESPOON Sauce thickener; 400 g ribbon noodles; 10 Stem(s) Thyme; 30 g Pine nuts; 50 g grated parmesan; 4 TABLESPOONS Breadcrumbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small head white cabbage
7-10 Tbsp Salt
1 Onion
150 g Carrots
2 stalks of celery
4 TABLESPOONS Olive oil
300 g mixed minced meat
4 TABLESPOONS Tomato paste
7-10 Tbsp Pepper
7-10 Tbsp dried Italian herbs
100 ml Red wine
200 ml Tomato juice
1 TABLESPOON Sauce thickener
400 g ribbon noodles
10 Stem(s) Thyme
30 g Pine nuts
50 g grated parmesan
4 TABLESPOONS Breadcrumbs

Directions

1
Clean cabbage. Put the head in a large pot of boiling salted water, blanch and cut off 6 large leaves one after the other. Cut half of the remaining cabbage into strips (use the remaining cabbage for other purposes). Peel onion, clean and peel carrots. Cut onion and carrots into fine cubes. Wash and clean the celery and cut into thin slices.
2
Heat 1 tablespoon of oil, fry the minced meat for about 8 minutes, turning it. Add vegetables and cook for another 3 minutes. Stir in tomato paste, season with salt, pepper and herb mixture. Douse with red wine. Add tomato juice and bring to the boil. Add sauce thickener while stirring and bring to the boil again. Cook pasta in boiling salted water according to package instructions. Fill cabbage leaves with sauce and wrap into packages. Wash the thyme, shake dry, put 5 stems aside for garnishing and pluck the remaining leaves from the stems. Chop the pine nuts. Mix 2 tablespoons of oil, pine nuts, thyme, parmesan and breadcrumbs. Spread the finished mixture over the roulades and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
3
Fill cabbage leaves with sauce and wrap into packages. Wash the thyme, shake dry, put 5 stems aside for garnishing and pluck the remaining leaves from the stems. Chop the pine nuts. Mix 2 tablespoons of oil, pine nuts, thyme, parmesan and breadcrumbs. Spread the finished mixture over the roulades and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. In the meantime, heat 1 tablespoon of oil in a pan and sauté the cabbage strips for 4-7 minutes. Season with salt and pepper. Pour pasta into a sieve and drain. Fold the cabbage strips under the noodles. Cut the parcels open and arrange them with the noodles on plates. Garnish with thyme. Add the rest of the sauce
4
Season with salt and pepper. Pour pasta into a sieve and drain. Fold the cabbage strips under the noodles. Cut the parcels open and arrange them with the noodles on plates. Garnish with thyme. Add the rest of the sauce