Meat roll with parmesan and olives in a savoy cabbage coat on tomato sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely dice 1 onion. Knead minced meat, squeezed out roll, onion and egg. Season with salt and pepper

2. 2

   Finely grate the cheese. Knead 80 g olives and cheese into the minced mass. Clean and wash the savoy cabbage, remove 12 outer leaves individually (use the rest of the cabbage for other purposes) and blanch in boiling water for 2 minutes. Cut the veins of the savoy cabbage leaves flat. Place some chopping mass on each savoy cabbage leaf, fold the sides slightly, roll them up and pin them with wooden skewers.

3. 3

   Place the roulades in a greased roasting pan. Cook in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 30 minutes. After about 10 minutes, deglaze with stock. Meanwhile peel and finely dice the remaining onion. Heat the oil in a pot and sauté the onion. Add tomatoes and tomato paste and boil up while stirring. Halve the rest of the olives, add to the sauce and stir in. Season to taste with salt and pepper. Wash the marjoram, pluck from the stalks and add to the sauce.

4. 4

   Add tomatoes and tomato paste and boil up while stirring. Halve the rest of the olives, add to the sauce and stir in. Season to taste with salt and pepper. Wash the marjoram, pluck from the stalks and add to the sauce. Arrange roulades and sauce on plates and serve. Delicious with baguette bread

Nutrition Facts

KCAL
580 kcal

CARBS
17 g

FATS
41 g

PROTEINS
39 g