Savoy cabbage roulades with minced meat filling

Name: Savoy cabbage roulades with minced meat filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Heads of savoy cabbage (approx. 800 g each); 1 Bread roll (from the previous day); 2 Onions; 750 g mixed minced meat; 1 TABLESPOON medium hot mustard; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Vegetable broth (instant); 3-4 Stem(s) Thyme; 2 TABLESPOONS Cornstarch; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Heads of savoy cabbage (approx. 800 g each)
1 Bread roll (from the previous day)
2 Onions
750 g mixed minced meat
1 TABLESPOON medium hot mustard
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
2 TABLESPOONS Butter
2 TABLESPOONS Tomato paste
2 TABLESPOONS Vegetable broth (instant)
3-4 Stem(s) Thyme
2 TABLESPOONS Cornstarch
5 TABLESPOONS Whipped cream
7-10 Tbsp Thyme
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the cabbage and remove approx. 16 large external savoy cabbage leaves. Cook the cabbage leaves in portions in boiling water for about 2 minutes. Then drain. Cut the middle ribs flat. Cut the rest of the cabbage into strips. Soak the rolls in cold water. Peel and finely chop the onions.
2
Knead minced meat, squeezed out roll, half onion cubes, mustard and egg. Season with salt, pepper and paprika. Form minced meat into 8 oval dumplings. Place 2 cabbage leaves overlapping on top of each other and place 1 minced dumpling on top of each. Wrap the edges of the cabbage and roll up. Wrap tightly with kitchen string (or bamboo ribbon). Heat oil in a roasting pan. Brown the cabbage rolls all around. Remove. Heat butter in a frying pan. Fry the rest of the onions and cabbage strips for about 5 minutes, turning them over. Season with salt and pepper. Stir in tomato paste and sweat it on. Deglaze with 3/4-1 litre water, bring to the boil and stir in stock.
3
Remove. Heat butter in a frying pan. Fry the rest of the onions and cabbage strips for about 5 minutes, turning them over. Season with salt and pepper. Stir in tomato paste and sweat it on. Deglaze with 3/4-1 litre water, bring to the boil and stir in stock. Add roulades and braise covered for 40-45 minutes. Wash thyme and, except for something to garnish, chop and add. Remove the roulades. Stir starch and cream until smooth, thicken stock with it. Season sauce with salt and pepper. Arrange half each of the cabbage roulades with braised cabbage strips and sauce. Garnish with the rest of thyme. Boiled potatoes taste good with it
4
Wash thyme and, except for something to garnish, chop and add. Remove the roulades. Stir starch and cream until smooth, thicken stock with it. Season sauce with salt and pepper. Arrange half each of the cabbage roulades with braised cabbage strips and sauce. Garnish with the rest of thyme. Boiled potatoes taste good with it
5
Freezing process: Let the rest of the roulades cool down with the braised cabbage strips and sauce. Then place in an oblong freezer container. Press the lid on top. Let the air escape and freeze