Savoy cabbage roll

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean the savoy cabbage, cut off 12 outer leaves. Blanch briefly in boiling water. Drain and cut the stalk a little flatter. In the meantime roll

2. 2

   soak. Peel and finely chop the onions. Mix minced meat, ground pork, eggs, squeezed out roll and onions. Season with salt, pepper and 2 tablespoons of mustard. Place two cabbage leaves slightly offset on top of each other.

3. 3

   Spread the minced meat mixture on top, fold the sides down. Now roll up and tie up with thread. Fry well all around in hot oil. In the meantime, quarter the remaining cabbage and cut finely. Fry briefly with the roulades, season with salt and pepper. Deglaze everything with 3/4 litre water and braise for about 45 minutes. Turn the roulades at intervals. Refine with cream shortly before serving. Take the roulade aside. Sprinkle with sauce thickener, bring to the boil briefly.

4. 4

   Deglaze everything with 3/4 litre water and braise for about 45 minutes. Turn the roulades at intervals. Refine with cream shortly before serving. Take the roulade aside. Sprinkle with sauce thickener, bring to the boil briefly. Season again with salt, pepper and mustard. Serve the roulade sprinkled with chopped parsley and diced tomatoes

Nutrition Facts

KCAL
600 kcal

CARBS
17 g

FATS
44 g

PROTEINS
34 g