Pointed cabbage rolls

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the pointed cabbage and remove 8 large leaves. Quarter the remaining cabbage, cut out the stalk and cut the cabbage into strips. Blanch the cabbage leaves in plenty of boiling salted water for 1-2 minutes.

2. 2

   Rinse briefly under cold water, drain well and cut the leaf veins flat. Peel and finely chop the onion. Knead half of the diced onion with the mince. Place 2 cabbage leaves overlapping next to each other and put 1/4 of the minced meat mixture on one end.

3. 3

   Fold the sides over the filling and roll up the leaves. Stick the roulades firmly with wooden skewers. Heat the oil in a pan and fry the roulades briefly while turning. Add tomato sauce and 4-5 tablespoons of water, bring to the boil, cover and braise for 10-15 minutes.

4. 4

   In the meantime, put the pasta in plenty of boiling salted water and cook for about 6 minutes until it is bubbling. Pour onto a sieve, rinse briefly under cold water and drain. Heat the fat in a pot and fry the remaining onion in it.

5. 5

   Add the pointed cabbage strips and braise everything for about 5 minutes while stirring. Season with salt, pepper and nutmeg. Mix noodles and pointed cabbage. Arrange vegetable noodles and pointed cabbage roulades with tomato sauce on 2 plates.

6. 6

   Serve garnished with parsley.

Nutrition Facts

KCAL
740 kcal

CARBS
61 g

FATS
42 g

PROTEINS
28 g