Savoy noodle rolls with minced meat and tomato sauce

Name: Savoy noodle rolls with minced meat and tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 head Savoy cabbage (approx. 1,2 kg); 2 Onions; 0?$? Garlic cloves; 75 g dried tomatoes; 3-5 Tbsp Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Noble sweet paprika; 1 TABLESPOON dried marjoram; 600 ml Vegetable broth; 200 g Whipped cream; 75 g Cream Processed cheese preparation; 1 package (500 g) fresh pasta dough (rolled out on baking paper); 75 g grated parmesan cheese; 25 g Butter; 1 TABLESPOON Tomato paste; 1 pinch Sugar; 1 can (425 ml) chunky tomatoes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 head Savoy cabbage (approx. 1,2 kg)
2 Onions
0?$? Garlic cloves
75 g dried tomatoes
3-5 Tbsp Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Noble sweet paprika
1 TABLESPOON dried marjoram
600 ml Vegetable broth
200 g Whipped cream
75 g Cream Processed cheese preparation
1 package (500 g) fresh pasta dough (rolled out on baking paper)
75 g grated parmesan cheese
25 g Butter
1 TABLESPOON Tomato paste
1 pinch Sugar
1 can (425 ml) chunky tomatoes

Directions

1
Clean, wash and quarter the cabbage, cut out the stalk and cut the cabbage into fine strips. Peel and finely chop the onions. Peel garlic and chop finely. Chop tomatoes coarsely.
2
Heat 2-3 tablespoons of oil in a large casserole dish, crumble the minced meat into it and fry vigorously while turning. Season with salt, pepper and paprika. Add cabbage, tomatoes, marjoram, half of the onions and garlic. Fry while turning.
3
Deglaze with broth and cream. Stir in cheese. Bring to the boil and braise for about 12 minutes. Season to taste with salt and pepper. In the meantime take the pasta dough out of the fridge and let it rest for about 15 minutes. Take it out of the package and cut it in half. Repack the remaining dough well and use it for other purposes as soon as possible.
4
Turn the pasta dough onto a tea towel, remove the paper. Remove the savoy cabbage mixture from the pan with a skimmer (allow the stock to drain off), spread evenly on the pasta plate, leaving a rim of approx. 2 cm wide on one long side.
5
Roll the pasta sheet tightly towards the free edge. Cut into 10 equal-sized snails. Pour the remaining stock into an ovenproof dish. Insert the pasta snails. Sprinkle with parmesan and butter in flakes and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 40 minutes.
6
In the meantime, heat 1-2 tbsp. oil in a saucepan, add the remaining onions and garlic and fry while turning. Add tomato paste and sauté. Season with salt, pepper, sugar and paprika. Add tomatoes, bring to the boil and simmer for 3-4 minutes. Take the casserole out of the oven and arrange it garnished with marjoram as you like. Add the sauce.