Kohlrouladen with tomato sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean the white cabbage. Cut off 8 outer leaves and cook in boiling water for 5 minutes, quench cold. Cut the remaining cabbage into quarters, remove the stalk, cut the quarters crosswise into strips.

2. 2

   Drain the peppers. Peel onion and cut into cubes. Knead minced meat with onion cubes, breadcrumbs, salt, pepper and egg, knead in paprika. Quarter the minced meat mass. Cut the middle ribs of the cabbage leaves flat.

3. 3

   Place 2 leaves overlapping on top of each other, fill with mince, roll up firmly and pin with wooden skewers. Fry the roulades in clarified butter. Pour on stock. Cover and braise for about 30 minutes. Cut bacon into strips, fry and remove.

4. 4

   Fry the cabbage strips in the bacon fat. Add 100 ml water. Steam covered over a mild heat for about 20 minutes. Quarter tomatoes, remove seeds and cut into small cubes. Remove roulades from the stock, keep warm.

5. 5

   Mix sour cream with flour, bring the stock to the boil, stir in sour cream and tomato paste, simmer for 5 minutes. Add tomato cubes to the sauce, season with salt and pepper. Season cabbage strips with salt and coloured pepper, sprinkle with bacon strips.

6. 6

   Serve the roulades with the sauce. Garnish with parsley and tomato wedges.

Nutrition Facts

KCAL
730 kcal

CARBS
16 g

FATS
54 g

PROTEINS
34 g