Red cabbage roulades with spicy minced apple filling
easy
105 mins
105 mins
Ingredients
- 1 small head red cabbage (about 600 g)
- 400 g baby potatoes
- 1 Onion
- 3 Stem(s) Parsley
- 1 (approx. 200 g) big apple
- 175 g mixed minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 egg (weight class 4)
- 1/2 TEASPOON dried marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g Butter or margarine
- 100 ml apple juice
- 1/8 l Vegetable broth (instant)
- 1-2 TABLESPOONS Red wine vinegar
- 1-2 Bay leaves
- 4 Cloves
- 1 TABLESPOON Sugar
- 7-10 Tbsp Roulade needles
Directions
- 1
Clean and wash the red cabbage. Blanch the whole cabbage in plenty of boiling water for a few minutes. Remove, drain, remove the outer 4 leaves and cut the middle ribs flat.
- 2
Drain leaves on kitchen paper. Cut the remaining cabbage into quarters and remove the stalk. Cut cabbage into strips. Wash and peel the potatoes. Peel and chop onions. Wash parsley, dab dry and chop.
- 3
Wash, peel, quarter and core the apple. Dice about 1/3 finely, cut the rest into thin slices. Knead minced meat, breadcrumbs, egg, 1/3 of the onions, parsley and marjoram. Knead apple cubes and season with salt and pepper.
- 4
Place 2 red cabbage leaves, overlapping, next to each other and spread the chopped filling on top. Fold the sides of the leaves inwards, roll up to a roulade and pin with a roulade needle.
- 5
Heat the fat in a saucepan and braise the cabbage and roulades in it. Add apple slices and juice, stock, vinegar, bay leaf, cloves, salt, pepper and sugar. Cover and braise for 45-60 minutes. In the last 20-30 minutes add potatoes and cook.
- 6
Season to taste with salt, pepper, vinegar and sugar.
Nutrition Facts
610 kcal
63 g
25 g
29 g
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