Red Cabbage Rolls
easy
45 mins
45 mins
Ingredients
- 1 Head red cabbage
- 7-10 Tbsp Salt
- 2 medium-sized onions
- 2 discs Toast
- 150 g Salmon ham
- 150 g dried apricots
- 1/2 potty fresh or 1 tsp dried thyme
- 1 Egg
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1/2 l clear broth (instant)
- 1/2 (150 g) Cup of sour cream
- 1 TABLESPOON Flour
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean the red cabbage and remove 4 large leaves. Add the rest of the cabbage as a vegetable. Blanch the leaves in boiling salted water and let them cool down. Peel onions and remove the crusts from toast.
- 2
Dice onions, toast, salmon ham and apricots. Wash and finely chop the thyme. Mix everything, stir in the egg and season with salt and pepper. Spread the filling on the red cabbage leaves, roll up and wrap with kitchen string.
- 3
Heat the oil in a pot, fry the roulades all around. Add stock, bring to the boil, cover and cook over a low heat for 15 minutes. Remove the roulades and keep warm. Stir sour cream and flour until smooth, thicken the sauce with it and bring to the boil again.
- 4
Season to taste with salt and pepper. Serve the red cabbage rolls with the sauce. Serve with parsley potatoes.
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