Kohl roulade with rice

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean the pointed cabbage, remove 12 individual leaves from the stalk. Blanch leaves in boiling salted water for about 2 minutes, remove and drain. For the filling, peel and wash the carrot and cut into very fine cubes. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a frying pan. Fry the carrot, onion and garlic for about 2 minutes. Add the minced meat and fry for about 5 minutes until crumbly

2. 2

   Wash lemon hot, grate dry and grate the peel of 1/2 lemon thinly. Drain the capers and chop finely. Wash parsley, shake dry. Pluck off leaves and chop finely, put something aside for garnishing. Season minced meat with lemon peel, capers, parsley, salt and pepper. Place 2 cabbage leaves overlapping next to each other and put 1/6 of the minced meat mixture on one end. Whip sides over the filling and roll up the leaves. Tie roulades together with kitchen string

3. 3

   Heat 1 tablespoon of oil in an ovenproof pan. Fry the roulades briefly while turning. Deglaze with stock and wine, cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 18-20 minutes

4. 4

   Prepare rice in boiling salted water according to package instructions. Remove the roulades and keep warm. Stir the soy cream into the cooking stock, bring to the boil and simmer for approx. 2 minutes. Season to taste with salt and pepper. Cut the cabbage rolls diagonally in half. Arrange 3 halves, rice and sauce on each of 4 plates and sprinkle with the remaining parsley

5. 5

   Preparation time 40-50 minutes

Nutrition Facts

KCAL
440 kcal

CARBS
46 g

FATS
13 g

PROTEINS
28 g