Red cabbage roulades

Name: Red cabbage roulades
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head red cabbage (about 1500 g, 1 leaf about 35 g); 50 ml White wine vinegar; 1 Bread roll (from the previous day); 30 g Walnut kernels; 50 g dried plums; 1 Onion; 600 g mixed minced meat; 1 TEASPOON medium hot mustard; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 2-3 TABLESPOONS Oil; 500 ml Vegetable broth (instant); 150 g Whipped cream; 300 g Long grain rice; 4-5 Stem(s) Thyme; 2 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 7-10 Tbsp Pink berries, parsley and thyme; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head red cabbage (about 1500 g, 1 leaf about 35 g)
50 ml White wine vinegar
1 Bread roll (from the previous day)
30 g Walnut kernels
50 g dried plums
1 Onion
600 g mixed minced meat
1 TEASPOON medium hot mustard
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
2-3 TABLESPOONS Oil
500 ml Vegetable broth (instant)
150 g Whipped cream
300 g Long grain rice
4-5 Stem(s) Thyme
2 TABLESPOONS dark sauce thickener
1 pinch Sugar
7-10 Tbsp Pink berries, parsley and thyme
7-10 Tbsp wooden skewers

Directions

1
Wash and clean the cabbage, cut out the stalk like a funnel. Boil up plenty of water and vinegar in a large pot. Add cabbage and cook for 10-12 minutes. Then carefully lift out the cabbage, drain it and let it cool down a bit. In the meantime soak the rolls in water. Coarsely chop nuts and plums. Peel and finely chop the onion.
2
Knead minced meat, squeezed out roll, onion, mustard, egg and nuts with the dough hooks of the hand mixer. Then season well with salt and pepper. Knead in plums. Form 8 small rolls out of the minced mass. Carefully remove 8 cabbage leaves from the cabbage head. Cut thick ribs flat and use the remaining cabbage for other purposes. Place a chopping roll on each cabbage leaf and roll up. Stick together with wooden skewers. Heat the oil in a casserole. Add roulades and fry on all sides. Then deglaze with stock and cream and braise covered for 20-25 minutes. In the meantime, put rice in 600 ml boiling salted water, bring to the boil and let it swell at low heat for about 20 minutes. Meanwhile wash thyme, dab dry, pluck leaves from the stalks.
3
Place a chopping roll on each cabbage leaf and roll up. Stick together with wooden skewers. Heat the oil in a casserole. Add roulades and fry on all sides. Then deglaze with stock and cream and braise covered for 20-25 minutes. In the meantime, put rice in 600 ml boiling salted water, bring to the boil and let it swell at low heat for about 20 minutes. Meanwhile wash thyme, dab dry, pluck leaves from the stalks. Add thyme to the rice 5 minutes before the end of the cooking time. Remove the roulades from the stock and keep warm. Bring the stock to the boil, add the sauce thickener and bring to the boil while stirring. Season sauce with salt, pepper and sugar. Sprinkle the roulades and sauce with pink berries and serve on a platter garnished with parsley and thyme. Serve rice extra
4
Add thyme to the rice 5 minutes before the end of the cooking time. Remove the roulades from the stock and keep warm. Bring the stock to the boil, add the sauce thickener and bring to the boil while stirring. Season sauce with salt, pepper and sugar. Sprinkle the roulades and sauce with pink berries and serve on a platter garnished with parsley and thyme. Serve rice extra
5
Tip: It is best to wear disposable gloves when processing red cabbage!