Pasta roll with savoy cabbage-mett filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, eggs, 3 tablespoons of oil and 1/2 teaspoon of salt to a smooth dough. Cover the dough and let it rest for about 30 minutes. In the meantime clean, wash and cut the cabbage into strips. Peel and finely chop the onions. Heat 1 tablespoon of oil in a casserole dish, fry half of the onions and cabbage in it, deglaze with broth and let it rest for about 10 minutes at low heat. Season cabbage with salt, pepper and nutmeg and put aside to cool. Roll out the pasta dough on a tea towel to a rectangle (30x40 cm). Spread the mince evenly on top, add the cabbage, sprinkle with the cheese and roll up from the narrow side. Wrap the roll in the tea towel and tie up the ends with kitchen string. Cook the roll in boiling salted water for about 40 minutes. Peel garlic and chop finely. Heat the remaining oil in a pan. Brown the remaining onions in it, add garlic. Stir in tomato paste, add tomato pulp and bring to the boil. Season tomato sauce with sambal oelek, salt, pepper, sweet paprika and sugar and let it simmer for about 4 minutes. In the meantime wash parsley, dab dry and chop coarsely. Wash the thyme, dab dry and pluck the leaves from the stalks. Remove the pasta roll from the cloth, sprinkle with the herbs and serve on a plate with some sauce. Add the rest of the sauce extra

2. 2

   Dishes: Wedgwood

3. 3

   Scarf: Meyer Mayor

Nutrition Facts

KCAL
610 kcal

CARBS
42 g

FATS
34 g

PROTEINS
35 g