Kohlrouladen

Name: Kohlrouladen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head White cabbage (about 1,2 kg); 1 Bread roll (from the previous day); 1 Onion; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 3/4 l Vegetable broth ( Instant ); 1 TABLESPOON Flour; 1 TABLESPOON chopped parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head White cabbage (about 1,2 kg)
1 Bread roll (from the previous day)
1 Onion
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
3/4 l Vegetable broth ( Instant )
1 TABLESPOON Flour
1 TABLESPOON chopped parsley
7-10 Tbsp Kitchen yarn

Directions

1
Preparation: Clean the cabbage and cut the struck out wedge-shaped. 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.
2
Soak rolls in cold water. Peel and finely chop the onion. Knead minced, squeezed out roll, onion and egg. Season with salt, pepper and paprika. Put 2 cabbage leaves on top of each other.
3
Form 6 dumplings from the minced meat, place them on the cabbage leaves and roll them up firmly. Wrap with kitchen string. Heat the oil in a frying pan. Fry the roulades in it all around and take them out. Fry the cabbage in the frying fat, deglaze with broth and bring to the boil.
4
Add the roulades and cook for 40 minutes. Stir the flour in cold water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Arrange roulades and sauce on a plate, sprinkle with parsley.
5
Boiled potatoes taste good with it.