Savoy cabbage roulade with minced meat

Name: Savoy cabbage roulade with minced meat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1,2 kg); 7-10 Tbsp salt, pepper, 1 onion; 100 g Sheep's cheese; 500 g mixed mince; 3-4 Tbsp breadcrumbs, 1 egg; 2 TABLESPOONS oil, 2 teaspoons clear broth; 2 TABLESPOONS Tomato paste; 2 TEASPOONS Cornstarch; 100 g Whipped cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1,2 kg)
7-10 Tbsp salt, pepper, 1 onion
100 g Sheep's cheese
500 g mixed mince
3-4 Tbsp breadcrumbs, 1 egg
2 TABLESPOONS oil, 2 teaspoons clear broth
2 TABLESPOONS Tomato paste
2 TEASPOONS Cornstarch
100 g Whipped cream
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the cabbage and remove the 16 large leaves (use the rest of the cabbage for other purposes). Cook in boiling salted water for about 2 minutes. Drain, cut midribs flat
2
Peel the onion. Finely chop the onion and the cheese. Knead minced meat, breadcrumbs, egg, cheese and half onion, season. Lay 2 leaves overlapping on top of each other. Spread the minced meat on top. Wrap the edges, roll up and tie up
3
Fry the rest of the onion in hot oil. Brown the roulades all around, remove. Sauté tomato paste. Stir in about 1/2 l water and stock, bring to the boil. Cover the roulades and stew them for about 45 minutes.
4
Take out the roulades. Mix starch and cream. Bind the stock with it, season to taste. Arrange everything. Add mashed potatoes.
5
Prepare double the amount at once. You can freeze the finished roulades for up to 3 months