Kohlroulade

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the cabbage and cut out the stalk in a wedge shape. Cook the cabbage in plenty of boiling water for about 8 minutes. Remove 12 leaves bit by bit. Cut the thick ribs flat. Cut the rest of the cabbage into small pieces. Soak the rolls in cold water.

2. 2

   Peel and finely chop the onion. Knead minced meat, squeezed roll, onion and egg. Season with salt, pepper, paprika and tomato paste. Put 2 cabbage leaves on top of each other. Form 6 dumplings from the minced meat, place them on the cabbage leaves and roll them up firmly. Wrap them with kitchen string. Heat the oil in a frying pan. Brown the roulades in it all around and take them out. Brown the cabbage in the frying fat, deglaze with broth and bring to the boil. Add the roulades and cook for about 40 minutes. Peel, wash and chop the potatoes.

3. 3

   Heat the oil in a frying pan. Brown the roulades in it all around and take them out. Brown the cabbage in the frying fat, deglaze with broth and bring to the boil. Add the roulades and cook for about 40 minutes. Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes, drain. Add butter and milk and mash to a puree. Season to taste with salt, pepper and nutmeg. Stir flour in cold water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Arrange roulades, sauce and mashed potatoes on plates, garnish with parsley

4. 4

   Cook in boiling salted water for about 20 minutes, drain. Add butter and milk and mash to a puree. Season to taste with salt, pepper and nutmeg. Stir flour in cold water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Arrange roulades, sauce and mashed potatoes on plates, garnish with parsley

Nutrition Facts

KCAL
740 kcal

CARBS
54 g

FATS
41 g

PROTEINS
37 g