Pointed cabbage mince wrapped in curry sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage. Remove 8 large leaves (braise the rest of the cabbage as desired and add to the dish). Cook the leaves in portions in boiling salt water for 1-2 minutes. Quench, drain and cut thick leaf veins flat.

2. 2

   Onions peel, finely dice. Knead minced meat, egg, breadcrumbs, half onions, 4 tablespoons milk, tomato paste, salt and pepper. Form 8 flat meatballs from the minced meat mixture. Place 1 meatball on each cabbage leaf.

3. 3

   Wrap the cabbage around the meatball, roll it up and tie it up with thread.

4. 4

   Heat the oil in a wide pan (with lid) or a frying pan. Fry the rolls in it all around. Dissolve the stock in 1/4 l hot water. Pour 1/8 l stock onto the roulades and braise covered for approx. 20 minutes.

5. 5

   Heat the fat in a saucepan. Fry the rest of the onions until transparent. Dust with flour and curry and sauté briefly. Stir in 1/8 l stock and 200 ml milk. Bring to the boil and simmer for about 5 minutes. Season curry sauce to taste and arrange with the rolls.

6. 6

   Garnish with parsley. Dust the sauce with curry if necessary. Serve with parsley potatoes.

Nutrition Facts

KCAL
570 kcal

CARBS
17 g

FATS
39 g

PROTEINS
33 g