Savoy cabbage-mett-roulades in tomato sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the cabbage, cut out the stalk in a wedge shape. Remove about 16 outer leaves, wash. Blanch the leaves in boiling salted water for 3-4 minutes. Quench and dab dry. Cut thick leaf veins flat. Cut approx. 250 g of the remaining cabbage into fine strips (use the rest for other purposes). Peel and finely chop 1 onion. Knead with minced pork and cabbage strips. Season everything with pepper, caraway and a little salt

2. 2

   Place 2 cabbage leaves on top of each other. Form approx. 8 oval meatballs from the mead mixture and lay them on top of the cabbage leaves. Wrap the sides over them, roll them up and pin or tie them up

3. 3

   Grease a large ovenproof dish or the fat pan (at least 3.5 cm deep) with oil and place in the oven. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Place the savoy cabbage and butter roulades in the pan and braise for approx. 20 minutes

4. 4

   Peel and finely dice 1 onion. Pour the tomatoes and juice into a bowl and finely

5. 5

   crush. Stir in cream, stock and diced onion. Season with salt, pepper and some sugar

6. 6

   Turn the roulades, add the tomato sauce and braise for another 30 minutes. Season sauce again and serve with the roulades. Serve with butter rice

7. 7

   Drink: cold beer

Nutrition Facts

KCAL
380 kcal

CARBS
8 g

FATS
29 g

PROTEINS
20 g