Pointed cabbage rolls

Name: Pointed cabbage rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 2 (750 g each) Heads pointed cabbage; 7-10 Tbsp Salt; 12 discs (50 g each) Kassel; 4-5 Tbsp coarse mustard; 7-10 Tbsp Pepper; 3 Onions; 2 TABLESPOONS Oil; 30 g Butter or margarine; 30 g Flour; 250 g Whipped cream; 1/4 l clear broth (instant); 7-10 Tbsp grated peel of 1; 7-10 Tbsp untreated lemon; 7-10 Tbsp Mustard powder; 7-10 Tbsp wooden sticks

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
2 (750 g each) Heads pointed cabbage
7-10 Tbsp Salt
12 discs (50 g each) Kassel
4-5 Tbsp coarse mustard
7-10 Tbsp Pepper
3 Onions
2 TABLESPOONS Oil
30 g Butter or margarine
30 g Flour
250 g Whipped cream
1/4 l clear broth (instant)
7-10 Tbsp grated peel of 1
7-10 Tbsp untreated lemon
7-10 Tbsp Mustard powder
7-10 Tbsp wooden sticks

Directions

1
Peel, wash and chop the carrots. Loosen the 6 outer pointed cabbage leaves in each case. Blanch briefly in boiling salted water and drain. Then spread out and cut flat at the base of the stem.
2
Cover each with 1 slice of smoked pork loin, spread with 3-4 tablespoons of mustard and season with pepper. Roll everything up, beat to the sides and pin it with wooden sticks at the end. Peel and chop the onions.
3
Heat the oil in a casserole dish. Add half the onions. Sauté the roulades briefly all around. Deglaze with 1/2 litre of water and braise covered for about 20 minutes. Cut the rest of the cabbage into strips.
4
Add carrot cubes and cabbage strips and cook for the last 10 minutes. Season with salt and pepper. For the sauce, fry remaining onions in hot fat. Sweat flour in it. Add cream and stock while stirring, bring to the boil.
5
Season to taste with salt, pepper and remaining mustard. Arrange roulades on the vegetables. Pour the sauce. Serve sprinkled with lemon zest and mustard powder.