Savoy cabbage rolls with minced paprika filling

Name: Savoy cabbage rolls with minced paprika filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Head Savoy cabbage; 7-10 Tbsp Salt; 2 Onions; 1 TABLESPOON Oil; 1 red pepper; 500 mixed minced meat; 1 egg (size M); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp Pepper; 200 g Long grain rice; 2 TABLESPOONS clarified butter; 500 ml Vegetable broth (instant); 1 small zucchini; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Sugar; 4 wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Head Savoy cabbage
7-10 Tbsp Salt
2 Onions
1 TABLESPOON Oil
1 red pepper
500 mixed minced meat
1 egg (size M)
1 TABLESPOON Breadcrumbs
7-10 Tbsp dried herbs of Provence
7-10 Tbsp Pepper
200 g Long grain rice
2 TABLESPOONS clarified butter
500 ml Vegetable broth (instant)
1 small zucchini
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Sugar
4 wooden skewers

Directions

1
Clean the cabbage and remove 8 large leaves. Blanch savoy cabbage leaves in boiling salted water for about 5 minutes and quench. Cut the leaf ribs a little bit flatter. (Use remaining cabbage for other purposes.) Peel and chop onions. Heat the oil. Sauté the onions for about 3 minutes. Clean, wash and dice the peppers.
2
Knead the minced meat, egg, breadcrumbs, half the onions, half the bell peppers and the herbs of Provence. Season with salt and pepper. Place 2 cabbage leaves on top of each other in flakes. Spread the minced dough on top and wrap into rolls. Fix with wooden skewers. Prepare rice in boiling salted water according to instructions on the packet. Heat 1 tablespoon of clarified butter in a pan. Fry the roulades in it from all sides. Add stock, bring to the boil and cook over a low heat for 15-20 minutes. Wash and finely dice the zucchini. Heat 1 tablespoon of lard in a frying pan. Fry the remaining diced peppers and zucchini for about 4 minutes.
3
Heat 1 tablespoon of clarified butter in a pan. Fry the roulades in it from all sides. Add stock, bring to the boil and cook over a low heat for 15-20 minutes. Wash and finely dice the zucchini. Heat 1 tablespoon of lard in a frying pan. Fry the remaining diced peppers and zucchini for about 4 minutes. Season with salt and pepper. Drain the rice. Mix in the zucchini. Heat the remaining onions in the pan again, add tomato pieces and season with salt, pepper and sugar. Arrange roulades, rice and tomato sauce on plates. Garnish with thyme
4
Season with salt and pepper. Drain the rice. Mix in the zucchini. Heat the remaining onions in the pan again, add tomato pieces and season with salt, pepper and sugar. Arrange roulades, rice and tomato sauce on plates. Garnish with thyme