Savoury red cabbage rolls

Name: Savoury red cabbage rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 discs Toast; 2 Onions; 1 Head red cabbage (or 8 leaves); 600 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Allspice; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 200 ml dry red wine; 4 Stem(s) Marjoram; 750 g Potatoes; 2-3 TABLESPOONS dark sauce thickener; 1 TABLESPOON Butter; 4 TABLESPOONS jellied cranberries (glass); 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 discs Toast
2 Onions
1 Head red cabbage (or 8 leaves)
600 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Allspice
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
200 ml dry red wine
4 Stem(s) Marjoram
750 g Potatoes
2-3 TABLESPOONS dark sauce thickener
1 TABLESPOON Butter
4 TABLESPOONS jellied cranberries (glass)
7-10 Tbsp Kitchen yarn

Directions

1
Soak the toast in cold water. Peel onions and finely dice 1 onion. Clean the red cabbage and cut the stalk into wedges. Boil up water in a large pot. Add the cabbage.
2
After approx. 3 minutes, remove the cabbage and cut off the outer leaves. Repeat the process and cut off a total of 8 large leaves. (The rest of the cabbage can be used for other purposes.) Dab the leaves dry and cut the thick leaf veins flat.
3
Knead minced meat, egg, squeezed toast, mustard and diced onion and season with salt, pepper and a little pimento. Place 2 leaves slightly on top of each other and roll up 1/4 of the minced meat firmly. Wrap roulades with kitchen string.
4
Heat the oil in a frying pan. Cut 1 onion into strips and put them into the roaster. Fry the roulades all around in the roaster. Add stock and red wine. Wash the marjoram, dab dry and add 2 stems.
5
Braise the roulades in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 30 minutes. Turn the roulades after approx. 20 minutes. In the meantime, peel the potatoes, wash them and cook them in plenty of salted water for about 20 minutes.
6
Remove the roulades from the roaster and keep warm. For the sauce, pour the roulade through a sieve into a pot and bring to the boil. Add the sauce thickener while stirring. Bring the sauce to the boil and season to taste with salt, pepper and pimento.
7
Drain the potatoes. Heat butter in a pan and toss the potatoes briefly. Arrange roulades with sauce and potatoes. Pour cranberries over the roulades and garnish with marjoram.