Kohlrouladen with boiled potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and cut out the stalk in a wedge shape. Place the cabbage head briefly in plenty of boiling water, lift it out and remove the outer leaves. Put them back into the boiling water and remove a total of 16 leaves.

2. 2

   Use the rest of the cabbage for other purposes. Peel onions and cut into cubes. Heat 1 tablespoon of oil in a frying pan, sauté the onions, add the tomato paste. Let 3 tbsp. onion mixture cool down, add breadcrumbs and mustard to the meat and mix, season with salt and pepper.

3. 3

   Dab cabbage leaves dry, cut thick midrib flat. Place 2 cabbage leaves on top of each other. Spread the filling over the cabbage leaves. Whip cabbage leaves from both sides over the minced filling and roll into a roulade.

4. 4

   Tie together with kitchen string.

5. 5

   Heat 2 tablespoons of oil in a frying pan. Fry cabbage rolls all around, add onion mixture and vegetable stock. Place in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer), reduce heat (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer).

6. 6

   manufacturer), cook for about 30 minutes. In the meantime peel potatoes, cut them into smaller pieces if necessary, wash them and cook them in boiling water for about 20 minutes. Drain the water. Chop parsley finely and sprinkle over the potatoes.

7. 7

   Serve boiled potatoes and roulades with the sauce.

Nutrition Facts

KCAL
850 kcal

CARBS
51 g

FATS
49 g

PROTEINS
50 g