Kohlrouladen in vegetable sauce

Name: Kohlrouladen in vegetable sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 large white cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Paprika; 1 Onion; 1 Egg; 500 g mixed mince; 1 tablespoon (20 g) clarified butter; 1/2 l Vegetable broth (instant); 200 g Carrots; 250 g Mushrooms; 100 g Whipped cream; 2 TEASPOONS Cornstarch

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 large white cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Paprika
1 Onion
1 Egg
500 g mixed mince
1 tablespoon (20 g) clarified butter
1/2 l Vegetable broth (instant)
200 g Carrots
250 g Mushrooms
100 g Whipped cream
2 TEASPOONS Cornstarch

Directions

1
Soak the buns. Clean the cabbage, cut out the stalk. Cook in 2-3 l boiling salted water for about 15 minutes. Remove 12 large leaves bit by bit (use the rest for other purposes). Cut the leaf veins flat
2
Peel and chop the onion. Knead with pressed bread roll, egg and minced meat, season. Lay 2 cabbage leaves overlapping on top of each other. Spread 1/6 of the chopped mass on each and roll up. Wrap with kitchen string
3
Heat the fat. Fry the roulades in it all around. Deglaze with stock and braise for about 40 minutes
4
Clean, wash and chop the carrots and mushrooms. Add to the roulades after 30 minutes. Stir cream and starch until smooth. Stir into the casserole stock, bring to the boil, season to taste. Served with: potatoes or rice