Kohlrouladen with minced meat filling and potatoes

Name: Kohlrouladen with minced meat filling and potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Head White cabbage (1,3 - 1,5 kg); 2 small onions; 250 g minced beef or tartare; 1 egg (size S); 15-20 g Breadcrumbs; 40 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Sunflower oil; 750 ml Vegetable broth (instant); 600 g Potatoes (mainly waxy); 15 g Butter or margarine; 200 g Tomatoes; 100 g ripened cream; 1-2 TEASPOONS Cornstarch; 1 TABLESPOON grainy mustard; 7-10 Tbsp liquid sweetener; 1/2 bunch Parsley; 6 small wooden skewers (toothpicks)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Head White cabbage (1,3 - 1,5 kg)
2 small onions
250 g minced beef or tartare
1 egg (size S)
15-20 g Breadcrumbs
40 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Sunflower oil
750 ml Vegetable broth (instant)
600 g Potatoes (mainly waxy)
15 g Butter or margarine
200 g Tomatoes
100 g ripened cream
1-2 TEASPOONS Cornstarch
1 TABLESPOON grainy mustard
7-10 Tbsp liquid sweetener
1/2 bunch Parsley
6 small wooden skewers (toothpicks)

Directions

1
Clean and wash the cabbage and cut out the stalk as a wedge. Put the cabbage in a large pot with plenty of boiling water and cook for about 10 minutes. Remove the cabbage, remove the outer leaves and place in a bowl of cold water.
2
Put the cabbage in boiling water again and gradually remove 12 leaves. Drain the cabbage leaves on a clean tea towel and cut the leaf veins flat. Peel and finely chop the onions.
3
Knead half the onions, minced meat, egg, breadcrumbs, curd cheese, a little salt, pepper and paprika. Flatten 1/6 of the mixture on a cabbage leaf and cover with a second leaf. Wrap the sides, roll the cabbage leaves tightly and pin them with a wooden skewer.
4
Heat the oil in a high frying pan and fry the cabbage rolls all around, turning them over. Finally add the remaining onions, fry briefly and season the roulades with salt and pepper. Add 600 ml stock, bring to the boil, cover and braise for about 40 minutes.
5
In the meantime, peel, wash and halve the potatoes and cook them covered in little boiling salted water for about 20 minutes. Cut remaining cabbage into strips. Heat the fat in a pot and braise the cabbage in it.
6
Season with salt and pepper, pour on 150 ml broth, cover and stew for 10-15 minutes. Wash and quarter the tomatoes and remove the seeds. Cut tomatoes into narrow slices. Add them to the cabbage vegetables about 2 minutes before the end of the cooking time and toss them in.
7
Lift the finished roulades from the steaming stock. Mix sour cream and cornstarch, stir into the stewed stock and bring to the boil again briefly. Stir mustard into the sauce and season with salt and possibly a dash of sweetener.
8
Wash parsley, dab dry and chop. Drain the potatoes, let them evaporate and toss them with the parsley. Cut cabbage rolls in half and arrange on plates with sauce, potatoes and braised cabbage.