Red cabbage roulades with roast potatoes

Name: Red cabbage roulades with roast potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head Red cabbage (about 1,5 kg); 2 Onions; 1 TABLESPOON clarified butter; 3-4 Tbsp Cider vinegar; 200 ml apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 1 Juniper berry; 1 Cloves; 1 kg small waxy potatoes; 2 discs Toast; 600 g Poultry minced meat; 1 egg (size M); 3 Stem(s) Marjoram; 3 TABLESPOONS Oil; 400 ml Vegetable broth (instant); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Allspice; 7-10 Tbsp Sugar; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head Red cabbage (about 1,5 kg)
2 Onions
1 TABLESPOON clarified butter
3-4 Tbsp Cider vinegar
200 ml apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
1 Juniper berry
1 Cloves
1 kg small waxy potatoes
2 discs Toast
600 g Poultry minced meat
1 egg (size M)
3 Stem(s) Marjoram
3 TABLESPOONS Oil
400 ml Vegetable broth (instant)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Allspice
7-10 Tbsp Sugar
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers

Directions

1
Clean the red cabbage, cut out the stalk in a wedge shape. Boil water in a large pot. Add the cabbage. After about 3 minutes, remove the cabbage and cut off the outer leaves. Repeat the process and cut off a total of 8 large leaves.
2
Dab leaves dry, cut the thick veins of the leaves flat. Cut remaining cabbage into strips. Peel onions. Cut 1 onion into strips. Heat clarified butter in a pot. Fry the onion strips until transparent.
3
Add the cabbage. Add vinegar and apple juice. Season cabbage with salt, pepper, bay leaf, juniper and cloves. Bring to the boil and simmer for about 40 minutes. Wash the potatoes and cook in boiling water for about 20 minutes.
4
Soak toast in cold water. Cut 1 onion into fine cubes. Squeeze the toast and pluck into small pieces. Knead minced meat, bread, egg and diced onion into a smooth dough. Season with salt and pepper and divide into 8 portions.
5
Roll 1 portion of meat dough firmly into a cabbage leaf. Fix the roulades with wooden skewers. Wash the marjoram. Heat 1 tablespoon of oil in a roaster. Brown the roulades all around. Add the stock.
6
Add the marjoram and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes. Turn the roulades after approx. 20 minutes. In the meantime, drain potatoes, rinse with cold water and peel.
7
Heat 2 tablespoons of oil in a frying pan and fry the potatoes for 10-15 minutes, turning them until golden brown. Season to taste with salt and pepper. Remove the roulades from the roaster and keep warm. For the sauce, pour the gravy through a sieve into a pot and bring to the boil.
8
Sprinkle in sauce thickener while stirring. Bring the sauce to the boil and season to taste with salt, pepper and pimento. Season cabbage again with salt, pepper and sugar. Arrange roulades with sauce, potatoes and red cabbage.
9
Garnish with marjoram.