Savoy cabbage roulades

Name: Savoy cabbage roulades
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head Savoy cabbage; 1 Bread rolls from the previous day; 1 Onion; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Curry; 2 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 200 g Long grain rice; 2 Tomatoes; 1 TABLESPOON Cornstarch; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head Savoy cabbage
1 Bread rolls from the previous day
1 Onion
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Curry
2 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
200 g Long grain rice
2 Tomatoes
1 TABLESPOON Cornstarch
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Clean the cabbage and cut off 8 large leaves (use the remaining cabbage elsewhere). Blacken cabbage leaves in boiling water and rinse with cold water. Soak rolls in cold water.
2
Peel and finely chop the onion. Put the minced meat in a bowl. Add the squeezed bread roll, onion and egg. Knead everything, season with salt, pepper, paprika and curry. Halve cabbage leaves lengthwise and spread with the minced meat mixture.
3
Place 2 cabbage leaves on top of each other and roll up. Stick them firmly with wooden sticks. Heat the oil in a frying pan. Brown the cabbage rolls all around. Deglaze with stock, bring to the boil, cover and cook over medium heat for about 20 minutes.
4
Put rice in plenty of boiling salted water and cook for 20 minutes. Clean, wash, quarter and cut tomatoes into small cubes. Drain rice on a sieve. Mix tomato cubes into the rice.
5
Take roulades out of the roaster. Mix the starch with a little water until smooth and thicken the sauce with it. Bring to the boil again. Put the roulades back into the sauce. Arrange the savoy cabbage roulades with the tomato rice on plates.
6
Serve garnished with parsley.