Kohlrouladen
easy
80 mins
80 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1/8 l Milk
- 1 Head White cabbage (net: approx. 450 g)
- 7-10 Tbsp Salt
- 2 stem(s) Parsley and thyme
- 400 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Pepper
- 50 g streaky smoked bacon
- 1 Onion
- 1-2 TABLESPOONS clarified butter
- 450 ml Beef bouillon (instant)
- 2 Tomatoes
- 2 TABLESPOONS Tomato paste
- 75 g Whipped cream
- 7-10 Tbsp fresh herbs
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Cut rolls into small cubes and pour hot milk over them. Loosen 12-16 cabbage leaves and blanch in plenty of boiling salted water for about 5 minutes. Cut leaf veins flat. Wash and chop the herbs for the filling. Squeeze out the bread rolls. Knead with herbs, mince and egg.
- 2
Season with salt and pepper. Spread 2-3 cabbage leaves slightly on top of each other. Spread the filling on top. Wrap leaves laterally, roll up and tie with kitchen string. Dice bacon finely. Peel and dice the onion. Heat the lard in a roaster. Fry the roulades all around. Add diced bacon and onion, fry briefly. Deglaze with 250 ml broth. Cover and stew for about 20 minutes. Clean, wash, quarter and seed the tomatoes.
- 3
Fry the roulades all around. Add diced bacon and onion, fry briefly. Deglaze with 250 ml broth. Cover and stew for about 20 minutes. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Pour the remaining stock into the roulades. Stir in the tomato paste and dices and let it boil down for 3 minutes at high heat. Season with salt and pepper. Refine with cream. Arrange roulades and sauce garnished with fresh herbs. Serve with mashed potatoes
- 4
Pour the remaining stock into the roulades. Stir in the tomato paste and dices and let it boil down for 3 minutes at high heat. Season with salt and pepper. Refine with cream. Arrange roulades and sauce garnished with fresh herbs. Serve with mashed potatoes
Nutrition Facts
550 kcal
17 g
40 g
29 g
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