Kohlrouladen

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean and wash the white cabbage and cut out the stalk in a wedge shape. Cook the cabbage in plenty of boiling salted water for about 10 minutes. Then lift it out of the pot with a skimmer.

2. 2

   Remove soft leaves from the cabbage (see fig. A). Gradually remove a total of 16 cabbage leaves, and cook the cabbage in salted water for 2-3 minutes. Soak the rolls in cold water.

3. 3

   Cut the thick leaf veins of the cabbage leaves flat. Peel and chop 1 onion. Squeeze out the bread roll and knead with minced meat and egg. Then season with salt and pepper. With moistened hands form 8 oval dumplings from the minced mass.

4. 4

   Fold 1 larger and 1 smaller cabbage leaf overlapping each other. Place 1 chopped dumpling in the middle (see fig. B), fold the sides of the leaves towards the middle and roll up firmly. Wrap with thread and tie up.

5. 5

   Heat 2-3 tablespoons of clarified butter in a large casserole dish. Fry the roulades in it over a high heat until they are well browned all around (see fig. C). 3⁄4 Pour on l water. Stir in 1 tsp. stock and bring to the boil. Cover and braise for approx. 45 minutes.

6. 6

   Cut the rest of the cabbage into strips. Peel and chop 1 onion. Heat 1 tbsp. clarified butter. Sauté onion in it. Add the cabbage strips and steam briefly. Approx. 1⁄8 Pour on l water, bring to the boil and add 1 asp.

7. 7

   Stir in broth. Season with salt and pepper. Stew cabbage covered for 20-30 minutes.

8. 8

   Remove the roulades from the casserole, bring the stock to the boil. Mix flour and 4 tbsp. water until smooth, stir into the stock, simmer for about 3 minutes. Season to taste with salt and pepper. Arrange cabbage rolls, braised cabbage and sauce.

9. 9

   Wash parsley, shake dry, chop and sprinkle over it. Boiled potatoes taste good with it. Drink tip: light Pils.

Nutrition Facts

KCAL
620 kcal

CARBS
27 g

FATS
38 g

PROTEINS
38 g