Slim cabbage rolls

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and cut the stalk out in a wedge shape. Put the cabbage in a large pot with plenty of boiling water and cook for about 10 minutes. Remove the cabbage, remove the outer leaves and place in a bowl of cold water.

2. 2

   Put the cabbage in boiling water again and gradually remove 8 leaves. Drain the cabbage leaves on a clean tea towel and cut the leaf veins flat. Peel and finely chop the onion.

3. 3

   Knead onion cubes, minced meat, egg, breadcrumbs and quark. Season with salt, pepper and paprika. Flatten 1/4 of the mixture on a cabbage leaf and cover with a second leaf. Wrap the sides, roll the cabbage leaves firmly and pin them with a wooden skewer.

4. 4

   Heat the oil in a high frying pan and fry the cabbage rolls all around, turning them over. Pour in 600 ml stock, bring to the boil. Cover the poulades and braise for about 40 minutes. Meanwhile, peel, wash and quarter the potatoes, cover and cook in salted water for about 15 minutes.

5. 5

   Cut the remaining cabbage into strips. Heat the fat in a pot and braise the cabbage in it vigorously. Season with salt and pepper, pour on 150 ml broth, cover and stew for 10-15 minutes. Remove the finished roulades from the stew stock.

6. 6

   Bring the stew stock to the boil, stir in the sauce thickener and let it boil down for about 2 minutes. Season to taste with salt and pepper. Wash parsley, dab dry and chop except for something to garnish. Drain the potatoes and let them evaporate.

7. 7

   Sprinkle with the parsley. Halve the cabbage rolls and arrange on plates with sauce, potatoes and braised cabbage. Serve garnished with parsley.

Nutrition Facts

KCAL
400 kcal

CARBS
35 g

FATS
17 g

PROTEINS
24 g