Savoy cabbage rolls with yoghurt and mustard sauce
easy
60 mins
60 mins
Ingredients
- 1 Savoy cabbage
- 7-10 Tbsp Salt
- 1 Onion
- 400 g Beefsteak minced meat
- 1 TABLESPOON Low-fat curd
- 1-2 TEASPOONS Tomato paste
- 7-10 Tbsp white pepper
- 7-10 Tbsp Rose peppers
- 600 g Potatoes
- 30 g Butter or margarine
- 1/4 l clear broth (instant)
- 7-10 Tbsp grated nutmeg
- 2 (150 g each) Cup of skimmed milk yoghurt
- 2-3 TABLESPOONS Mustard
- 7-10 Tbsp wooden sticks
Directions
- 1
Remove 8 large leaves from the savoy cabbage, wash and blanch in salt water for about 2 minutes. Place leaves briefly in cold water, then drain. Peel and finely chop the onion. Knead minced meat, onions, quark, tomato paste, some salt, pepper and paprika powder. Lay out blanched cabbage leaves and cut the leaf veins flat. Place two leaves on top of each other and spread 1/4 of the minced mass on each. Wrap the sides and roll up the leaves.
- 2
Fix them with a wooden stick. Peel and wash the potatoes. Cook in salt water for about 20 minutes. Melt half of the fat. Brown the cabbage rolls in it. Deglaze with 1/4 litre water. Cover and stew for 10-15 minutes
- 3
Cut the rest of the cabbage into quarters and cut out the stalk. Cut cabbage into strips and wash. Sauté in the remaining fat and deglaze with broth. Stew for about 10 minutes. Season with pepper and nutmeg. Mix yoghurt, mustard and pepper to a sauce and serve with the rolls
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