Pointed cabbage rolls

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage, loosen the 6 outer leaves, cut the rest into strips. Dip the cabbage leaves briefly in boiling salted water and let them drip off. Peel and finely dice 1 onion. Dice bacon and liver as well. Fry the bacon in a pan until crispy. Add onion and diced liver and fry briefly.

2. 2

   Season with salt and pepper and let it cool down a bit. Spread out the cabbage leaves, cut them flat at the base of the stem and place 1 slice of escalope on each. Spread liver mixture on top and roll up, cutting the leaves at the sides. Fix with wooden sticks. Put the roulades in a pot and pour on the stock. Cover and cook over medium heat for about 20 minutes. Add the cabbage cut into strips for the last 5 minutes. For the sauce, peel and finely dice the remaining onion. Heat the fat in a pot and fry the onion in it until transparent. Deglaze with the cream and stir in the mustard. Drain the vegetable stock and add to the cream. Stir in the sauce thickener and bring to the boil.

3. 3

   For the sauce, peel and finely dice the remaining onion. Heat the fat in a pot and fry the onion in it until transparent. Deglaze with the cream and stir in the mustard. Drain the vegetable stock and add to the cream. Stir in the sauce thickener and bring to the boil. Season to taste with salt and pepper. Arrange roulades on the vegetables, add sauce and sprinkle with pepper. Garnish with a tomato rose, lemon and parsley

4. 4

   Plate: Eschenbach