Savoy cabbage roulades with mashed potatoes

Name: Savoy cabbage roulades with mashed potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 800 g); 2 Onions; 750 g mixed minced meat; 3 TABLESPOONS Breadcrumbs; 2 TEASPOONS dried marjoram; 1 TABLESPOON medium hot mustard; 5 TABLESPOONS Milk; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 35 g diced green bacon; 1 TABLESPOON Oil; 2 TABLESPOONS Tomato paste; 750 ml Vegetable broth; 7-10 Tbsp Sugar; 1 kg floury potatoes; 300 ml Milk; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 800 g)
2 Onions
750 g mixed minced meat
3 TABLESPOONS Breadcrumbs
2 TEASPOONS dried marjoram
1 TABLESPOON medium hot mustard
5 TABLESPOONS Milk
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
35 g diced green bacon
1 TABLESPOON Oil
2 TABLESPOONS Tomato paste
750 ml Vegetable broth
7-10 Tbsp Sugar
1 kg floury potatoes
300 ml Milk
2 TABLESPOONS Butter or margarine
7-10 Tbsp Aluminium foil
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the cabbage and remove 10-12 large external savoy cabbage leaves. Cook the cabbage leaves in portions in boiling salted water for about 2 minutes, remove and rinse in cold water. Cut the middle ribs flat, cut large leaves in half if necessary.
2
Onions peel and chop finely. Knead minced meat, breadcrumbs, marjoram, half onion cubes, mustard, milk and egg. Season with salt, pepper and paprika. Place cabbage leaves next to each other in portions. Form a total of approx. 16 dumplings from the minced mass and place 1 dumpling on 1 leaf or half of a leaf. Wrap the cabbage edges and roll up. Wrap tightly with kitchen string
3
Cut remaining cabbage into strips
4
Skip the bacon in a large roasting pan, take it out. Fry roulades in hot bacon fat all around, take out. Add oil to the hot frying fat. Steam the cabbage strips for about 5 minutes while turning, season with salt and pepper and remove. Add onions to the hot frying fat, fry for about 1 minute, turning. Stir in tomato paste and sweat it. Deglaze with broth, bring to the boil, add bacon, season with salt, pepper and sugar. Layer the roulades in a large casserole dish, pour the stock over them, cover with aluminium foil and braise in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes
5
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Drain potato water. Add milk and fat to the potatoes and mash to puree. Stir in the savoy cabbage strips, heat up again and season to taste with salt, pepper and a little sugar. Serve with the roulades