Pointed cabbage-mett-rolls

Name: Pointed cabbage-mett-rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 750 g); 7-10 Tbsp salt, black pepper; 1 medium onion; 1 washer Toast; 400 g lean; 7-10 Tbsp Pork sausage; 1 Egg; 1/2 TEASPOON dried marjoram; 250 g Mushrooms; 1 TABLESPOON clarified butter; 100 ml White wine; 100 g Whipped cream; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon juice; 7-10 Tbsp Lemon slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 750 g)
7-10 Tbsp salt, black pepper
1 medium onion
1 washer Toast
400 g lean
7-10 Tbsp Pork sausage
1 Egg
1/2 TEASPOON dried marjoram
250 g Mushrooms
1 TABLESPOON clarified butter
100 ml White wine
100 g Whipped cream
3 TABLESPOONS sauce thickener
7-10 Tbsp Lemon juice
7-10 Tbsp Lemon slices

Directions

1
Remove cabbage leaves, wash, cut ribs flat. Blanch leaves in boiling salted water for about 1 minute. Peel and finely chop the onion. Crumble the toast. Knead minced pork, toast, diced onion and egg. Season with salt, pepper and marjoram
2
Spread the minced meat mixture on the cabbage leaves. Roll up and pin. Clean, wash and slice the mushrooms
3
Heat clarified butter. Fry the rolls in it for about 5 minutes. Add mushrooms and fry for another 5 minutes. Season with salt and pepper. Deglaze with 1/4 l water and wine. Bring to the boil, cover and stew for about 15 minutes
4
Remove the rolls and keep them warm. Pour cream into the stock. Bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and lemon juice. Serve the rolls with sauce. Garnish with lemon slices if necessary. Served with: Boiled potatoes
5
Drink: cool white wine