Kohlrouladen

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and remove 8 large leaves. Blanch cabbage leaves briefly and rinse under cold water, drain. Cut leaf veins a little bit flatter. (Use the rest of the cabbage for other purposes.) Peel and finely chop the onion. Wash the thyme, dab dry and chop, except for a little for garnishing. Knead minced meat, onion, thyme, egg and breadcrumbs.

2. 2

   Season with salt, pepper and paprika. Spread the minced meat dough on the cabbage leaves and roll them up. Fix with wooden skewers. Heat clarified butter in a pan. Brown the cabbage rolls in it. Add stock, bring to the boil. Cook the roulades for about 15 minutes. Mix flour and a little water, pour into the stock and bring to the boil while stirring. Arrange cabbage rolls with the sauce on plates.

3. 3

   Add stock, bring to the boil. Cook the roulades for about 15 minutes. Mix flour and a little water, pour into the stock and bring to the boil while stirring. Arrange cabbage rolls with the sauce on plates. Garnish with thyme. Boiled potatoes taste good with it

Nutrition Facts

KCAL
320 kcal

CARBS
8 g

FATS
19 g

PROTEINS
28 g