Kohlrouladen

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Remove the outer cabbage leaves. Cut out the stalk in a wedge shape. Place the whole cabbage briefly in plenty of boiling water, remove 12 outer leaves and allow to drain. Cut off the cabbage ribs flat. Cut the rest of the cabbage into small pieces.

2. 2

   Peel and chop onion. Squeeze the bread roll. Knead minced meat, egg, onion and roll. Season with salt and pepper. Put 2 cabbage leaves on top of each other. Spread the minced meat on the cabbage leaves. Cover the cabbage edges and roll up. Wrap each with 1 slice of bacon and tie up with kitchen string. Heat the oil in a frying pan. Brown the cabbage rolls in it. Add the rest of the cabbage and fry briefly. Deglaze with the broth and bring to the boil.

3. 3

   Cover the cabbage edges and roll up. Wrap each with 1 slice of bacon and tie up with kitchen string. Heat the oil in a frying pan. Brown the cabbage rolls in it. Add the rest of the cabbage and fry briefly. Deglaze with the broth and bring to the boil. Cook everything over medium heat for 45 minutes. Take out the cabbage rolls. Stir the flour in a little cold water until smooth and thicken the sauce with it. Put the roulades back into the sauce. Wash the parsley, chop finely and sprinkle over the cabbage rolls. Boiled potatoes taste good with it

4. 4

   Cook everything over medium heat for 45 minutes. Take out the cabbage rolls. Stir the flour in a little cold water until smooth and thicken the sauce with it. Put the roulades back into the sauce. Wash the parsley, chop finely and sprinkle over the cabbage rolls. Boiled potatoes taste good with it

Nutrition Facts

KCAL
500 kcal

CARBS
11 g

FATS
37 g

PROTEINS
24 g