Kohlrouladen with mushroom sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preparation; clean and wash the white cabbage, cut out the hard stalk in a wedge shape. Place in boiling salted water and remove twelve large leaves. Cut cabbage ribs flat. Peel and chop one onion. Wash and drain the lentils. Heat 20 g fat, fry diced onion and lentils in it.

2. 2

   Add 1/2 litre stock, bring to the boil and cook for 15 minutes. Grate cheese roughly. Wash and finely chop the parsley, put 1 tablespoon of chopped parsley aside. Drain the lentils on a sieve. Stir in cheese and parsley. Spread the lentils on the cabbage leaves and roll them up into a roulade and pin them with a wooden stick. Fry in hot oil. Pour in remaining stock, bring to the boil and cook for 15 minutes. In the meantime, peel and finely chop the remaining onion. Clean, wash and slice the mushrooms. Heat remaining fat in a pot. Brown the onions and mushrooms in it.

3. 3

   Fry in hot oil. Pour in remaining stock, bring to the boil and cook for 15 minutes. In the meantime, peel and finely chop the remaining onion. Clean, wash and slice the mushrooms. Heat remaining fat in a pot. Brown the onions and mushrooms in it. Dust with flour and sauté. Deglaze with milk and 1/4 litre vegetable water and bring to the boil. Season to taste with salt, pepper and nutmeg. Arrange roulades on a plate with some sauce. Sprinkle with the remaining chopped parsley and pepper and garnish with parsley. Add the rest of the sauce

4. 4

   Dust with flour and sauté. Deglaze with milk and 1/4 litre vegetable water and bring to the boil. Season to taste with salt, pepper and nutmeg. Arrange roulades on a plate with some sauce. Sprinkle with the remaining chopped parsley and pepper and garnish with parsley. Add the rest of the sauce

5. 5

   Per serving 2940 kJ/ 700 kcal. E 32 g/ F 37 g/ KH 52 g