large savoy cabbage roll

Name: large savoy cabbage roll
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 500 g Pork sausage; 1 Egg; 7-10 Tbsp Sweet peppers; 1 Head Savoy cabbage; 2 TABLESPOONS Oil; 1 Onion; 1/4 l Vegetable broth (instant); 2 (150 g each) Cup of firm, sour cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Tomato; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
500 g Pork sausage
1 Egg
7-10 Tbsp Sweet peppers
1 Head Savoy cabbage
2 TABLESPOONS Oil
1 Onion
1/4 l Vegetable broth (instant)
2 (150 g each) Cup of firm, sour cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Tomato
7-10 Tbsp Kitchen yarn

Directions

1
Soak rolls in cold water. Squeeze well and knead with ground pork and egg. Season with paprika. Clean the savoy cabbage. Separate the outer leaves (6-8 pieces), cut the stalk flat and blanch in boiling water for about 2 minutes.
2
Cut approx. 150 g savoy cabbage into strips and add to the minced meat. Remove the savoy cabbage leaves with a slotted spoon and rinse with cold water. Drain well. Place the leaves next to each other on a tea towel so that the edges overlap.
3
Add the ground pork fat and spread evenly. Roll up lengthwise with the help of a tea towel. Tie together with kitchen string. Fry the roulade in hot oil on all sides. Peel and chop the onion.
4
Add to the roll. Pour in the stock and cook in a closed pot for 40-45 minutes. Remove the roulade. Pour stock through a sieve and bring to the boil. Stir in the sauce thickener, bring to the boil once. Stir in sour cream and let it boil no more.
5
Season the sauce with paprika, salt and pepper. Arrange the roast with the sauce on a plate. Garnish with tomato wedges.