Kohlrouladen with potatoes

Name: Kohlrouladen with potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 small head white cabbage (approx. 1 kg); 7-10 Tbsp Salt; 1 (approx. 60 g) medium onion; 350 g Beefsteak minced meat; 1 egg (size S); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 3 TSP Instant vegetable stock; 750 g mainly waxy potatoes (e.g. satina); 1/2 bunch Parsley; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 small head white cabbage (approx. 1 kg)
7-10 Tbsp Salt
1 (approx. 60 g) medium onion
350 g Beefsteak minced meat
1 egg (size S)
1 TABLESPOON Breadcrumbs
7-10 Tbsp black pepper
2 TABLESPOONS Oil
3 TSP Instant vegetable stock
750 g mainly waxy potatoes (e.g. satina)
1/2 bunch Parsley
1 TABLESPOON dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the cabbage and cut out the stalk. Put the cabbage in a large pot with plenty of boiling salted water and cook for about 10 minutes. Remove the cabbage, remove 4 outer leaves and place in a bowl of cold water.
2
Drain the cabbage leaves on a clean tea towel and cut the leaf veins flat. Peel and finely chop the onion. Knead minced meat, diced onion, egg and breadcrumbs. Season with salt and pepper.
3
Form 4 longish meatballs and put them on 1 leaf of cabbage each. Wrap the sides, roll up the cabbage leaves firmly and tie them with kitchen string. Heat 1 tablespoon of oil in a casserole dish. Fry the roulades on all sides while turning.
4
Pour in 500 ml water, bring to the boil once and stir in 2 teaspoons of stock. Cover and stew for about 40 minutes. In the meantime peel, wash and cut the potatoes into pieces. Cover and cook in boiling salted water for about 20 minutes.
5
Quarter the rest of the cabbage and cut into strips. Heat 1 tablespoon of oil in a saucepan and sauté the cabbage in it. Add 200 ml water, bring to the boil and stir in 1 teaspoon of stock. Steam covered for about 15 minutes.
6
Wash the parsley, dab dry and cut finely. Lift finished roulades out of the steaming liquid, keep warm. Bring the liquid to the boil, stir in the sauce thickener and simmer for about 1 minute. Season to taste with salt and pepper.
7
Drain the potatoes, let them evaporate and sprinkle with the parsley. Season cabbage and sauce with salt and pepper. Remove kitchen string, serve cabbage rolls with cabbage, potatoes and sauce.