savoy cabbage ring

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Remove the outer leaves of the savoy cabbage if necessary. Cut out the stalk in a wedge shape. Cook the savoy cabbage in boiling salted water for about 8 minutes. Loosen 6-8 leaves and place them in a greased ring tin (1 litre capacity). Peel and finely dice the onions.

2. 2

   Drain and chop the peppers. Knead minced meat, egg, squeezed bread roll, half of the onions and the paprika and mustard. Season with salt and pepper. Press the minced meat into the form lined with savoy cabbage and cover with protruding leaves. Close the mould tightly with aluminium foil and cook in a lightly boiling water bath for about 1 1/2 hours. Top up with water if necessary. In the meantime cut the remaining cabbage into small slices. Peel, wash and finely dice the carrots. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Melt the fat.

3. 3

   In the meantime cut the remaining cabbage into small slices. Peel, wash and finely dice the carrots. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Melt the fat. Fry the remaining onion, carrot and cabbage cubes for 5 minutes. Add tomato paste. Deglaze with broth, add tomato cubes and remaining paprika, simmer for 5 minutes. Stir flour and 3 tablespoons of cold water until smooth and thicken the sauce. Bring to the boil briefly and season to taste with salt and pepper. Serve everything garnished with fresh herbs

4. 4

   Fry the remaining onion, carrot and cabbage cubes for 5 minutes. Add tomato paste. Deglaze with broth, add tomato cubes and remaining paprika, simmer for 5 minutes. Stir flour and 3 tablespoons of cold water until smooth and thicken the sauce. Bring to the boil briefly and season to taste with salt and pepper. Serve everything garnished with fresh herbs

Nutrition Facts

KCAL
450 kcal

CARBS
15 g

FATS
29 g

PROTEINS
32 g