Kohlrouladen with minced meat filling

Name: Kohlrouladen with minced meat filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 1 Bread roll (from the previous day); 1 Head white cabbage; 1 Onion; 750 g mixed minced meat; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 l Vegetable broth; 3 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Cabbage rolls taste best when cooked in the classic way, just like grandmother used to, even today. Especially important in the recipe is the hearty mincemeat filling, which makes the home cooking so popular.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

1 Bread roll (from the previous day)
1 Head white cabbage
1 Onion
750 g mixed minced meat
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS medium hot mustard
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 l Vegetable broth
3 TABLESPOONS dark sauce thickener
1 pinch Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Soak rolls in cold water. Clean and wash the cabbage and cut out the stalk in a wedge shape. Put the cabbage head briefly in plenty of boiling water, lift it out and remove the outer 16 leaves. (Use the rest of the cabbage for other purposes.)
2
Cut the cabbage ribs flat and blanch the cabbage leaves in boiling water in 2 portions for 1-2 minutes. Remove with a skimmer and drain well.
3
For the minced meat filling, peel and chop the onion. Squeeze the bread roll. Knead minced meat, eggs, 1 1/2-2 teaspoons salt, pepper, mustard, bread roll and paprika. Put two cabbage leaves on top of each other. Divide the minced mass into eight parts. Form 8 longish meatballs.
4
Place one meatball on each cabbage leaf, wrap into a roulade and tie together with kitchen twine. Heat the oil in a roasting pan and fry the cabbage roulades thoroughly while turning. Add tomato paste and sauté.
5
Deglaze with broth, bring to the boil and braise over medium heat for about 45 minutes. Then lift out the cabbage rolls and keep warm. Bring liquid to the boil, stir in sauce thickener, bring to the boil. Season sauce to taste with salt, pepper and sugar and serve with the roulades.