Savoy cabbage rolls with soya mince

Name: Savoy cabbage rolls with soya mince
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Mushrooms; 2 TABLESPOONS clarified butter; 1 Head Savoy cabbage; 7-10 Tbsp Salt; 1 Bread rolls from the previous day; 1 package (200 g) Soya food; minced meat type; 800 ml Vegetable broth (instant); 2 Onions; 1 egg (size M); 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp dried thyme; 1 collar Soup Greens; 1 Garlic clove; 1 TABLESPOON Tomato paste; 200 ml Red wine; 1 pinch Sugar; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Mushrooms
2 TABLESPOONS clarified butter
1 Head Savoy cabbage
7-10 Tbsp Salt
1 Bread rolls from the previous day
1 package (200 g) Soya food; minced meat type
800 ml Vegetable broth (instant)
2 Onions
1 egg (size M)
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp dried thyme
1 collar Soup Greens
1 Garlic clove
1 TABLESPOON Tomato paste
200 ml Red wine
1 pinch Sugar
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Clean, shred and chop the mushrooms. Heat 1 tablespoon of clarified butter. Sauté the mushrooms for about 4 minutes while turning. Clean the cabbage and remove 8 large leaves. Blanch savoy cabbage leaves in boiling salted water for about 5 minutes and rinse under cold water.
2
Soak rolls in cold water. Mix soya with 400 ml broth and let it swell for 10 minutes. Peel and finely dice 1 onion. Knead the soy mixture, onion, mushrooms, egg and squeezed out roll.
3
Season with salt, pepper, paprika and thyme. Spread the soya mixture on the cabbage leaves and roll up. Wrap with kitchen string. Clean 1 onion and soup vegetables, peel if necessary and cut into pieces.
4
Heat 1 tablespoon of clarified butter in a roaster. Fry the roulades for approx. 4 minutes, remove. Put the vegetables into the roaster, fry for 3-5 minutes. Peel garlic, press it through a garlic press to the vegetables.
5
Stir in the tomato paste. Fry for another minute. Deglaze with red wine and 400 ml broth, bring to the boil, place roulades in the sauce and cook for about 10 minutes. Remove the roulades from the roaster and keep warm.
6
Pour sauce through a sieve into a pot. Bring to the boil, season with salt, pepper and sugar. Bind with sauce thickener. Arrange cabbage roulades with sauce on a plate. Boiled potatoes taste good with it.