Kohrouladen with mushroom-carrot sauce

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Clean the cabbage and cut out the stalk like a funnel. Put the cabbage in a large pot in 2-3 litres of boiling salted water and let it boil for about 10 minutes. Drain the cabbage on a sieve and let it cool down a bit. Loosen 12 outer leaves and cut the cabbage ribs flat. If necessary, place the cabbage in the water again in between so that the leaves can be loosened more easily. Drain the leaves on a kitchen towel. Peel and finely chop the onion.

2. 2

   Squeeze the bread roll well. Put onion, roll, egg, mustard and minced meat in a bowl. Season with salt, pepper and paprika and knead to a smooth minced dough. Place 2 cabbage leaves on top of each other, half overlapping, and spread some minced meat in the middle. Wrap the sides and roll up into firm roulades. Tie together with kitchen string. Clean, wash and finely dice the carrots. Clean and slice the mushrooms. Heat clarified butter in a frying pan and fry the cabbage rolls all around. Finally add the carrots and mushrooms and fry briefly. Season with a little salt and pepper, pour on 3/8 litres of stock and braise covered for about 45 minutes. In the meantime cut the remaining cabbage (400-500 g) into strips. Heat fat in a pot, add cabbage and braise briefly. Season with salt, pepper and nutmeg and add remaining stock. Cover and simmer for about 20 minutes.

3. 3

   Clean and slice the mushrooms. Heat clarified butter in a frying pan and fry the cabbage rolls all around. Finally add the carrots and mushrooms and fry briefly. Season with a little salt and pepper, pour on 3/8 litres of stock and braise covered for about 45 minutes. In the meantime cut the remaining cabbage (400-500 g) into strips. Heat fat in a pot, add cabbage and braise briefly. Season with salt, pepper and nutmeg and add remaining stock. Cover and simmer for about 20 minutes. Wash parsley, dab dry and chop. Place the finished roulades on a plate and keep warm. Mix sour cream and cornstarch, stir into the stew stock and bring to the boil again briefly. Pour sauce over the roulades. Serve sprinkled with parsley. Boiled potatoes taste good with it. Add braised cabbage extra

4. 4

   Wash parsley, dab dry and chop. Place the finished roulades on a plate and keep warm. Mix sour cream and cornstarch, stir into the stew stock and bring to the boil again briefly. Pour sauce over the roulades. Serve sprinkled with parsley. Boiled potatoes taste good with it. Add braised cabbage extra

Nutrition Facts

KCAL
580 kcal

CARBS
21 g

FATS
39 g

PROTEINS
34 g