Mediterranean Kohlrouladen

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Cut olives into small pieces. Peel shallots and dice finely. Blanch pointed cabbage leaves in salted water for 2-3 minutes, then rinse under cold water. Cut the midrib flat. Drain cabbage leaves well. Coarsely crumble cheese

2. 2

   Drain the rice. Knead minced meat, egg, rice, olives, cheese and diced shallots, season with salt and pepper. Dab cabbage leaves dry. Form 8 longish meatballs from the minced mass. Place the meatballs in the middle of each cabbage leaf. Wrap the edges of the cabbage over the filling. Wrap roulades with kitchen string

3. 3

   Heat the oil in a pan. Fry the roulades in it for about 3 minutes while turning. Deglaze with stock and season with pepper. Cover and cook for about 30 minutes. Turn the roulades in between

4. 4

   Clean and wash the peppers, dab dry and cut into small cubes. Puree half of the peppers and 3-4 tablespoons of water with a blender. Put the peppers through a sieve into a small pot, add brown sugar and vinegar and boil down a little. Wash the thyme, shake dry and chop finely, except for 4 stems

5. 5

   Stir the tomato paste into the pepper mixture. Add the rest of the paprika cubes and chopped thyme and simmer for another 3 minutes. Season to taste with salt and pepper. Lift the roulades out of the stock and serve with sauce. Garnish with thyme

Nutrition Facts

KCAL
720 kcal

CARBS
39 g

FATS
44 g

PROTEINS
42 g