Savoy cabbage-rice roulades with cream cheese sauce

Name: Savoy cabbage-rice roulades with cream cheese sauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 2 (approx. 150 g) large savoy cabbage leaves; 2 TEASPOONS Cream cheese with buttermilk (6 % fat); 4 discs (approx. 80 g) Kasseleraufschnitt; 1 TABLESPOON Sunflower oil; 1 small onion; 5 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
2 (approx. 150 g) large savoy cabbage leaves
2 TEASPOONS Cream cheese with buttermilk (6 % fat)
4 discs (approx. 80 g) Kasseleraufschnitt
1 TABLESPOON Sunflower oil
1 small onion
5 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the savoy cabbage leaves and cut the panicles flat. Blanch in boiling salted water for about 3 minutes. Mix rice and 1 teaspoon of cheese.
2
Cover cabbage leaves with 2 slices of pork loin and half of rice. Wrap into roulades and pin them with wooden skewers. Heat oil in a pan. Fry the roulades on all sides for about 6 minutes, turning them over.
3
Peel onion and cut into rings. Remove the roulades from the pan and wrap in aluminium foil. Fry the onion rings for approx. 3 minutes while turning. Remove the onion and dissolve the roast with stock.
4
Stir 1 teaspoon of cream cheese in the stock until smooth. Arrange roulades with onion and sauce on plates.