Spicy Kohlrouladen

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak the buns. Clean the cabbage, cut out the stalk. Put cabbage in boiling salted water and remove 8 leaves bit by bit. Use the rest of the cabbage for other purposes. Peel and finely dice 1 onion.

2. 2

   Knead minced meat, onion, egg and squeezed out roll. Season with salt, pepper and mustard. Cut the middle rib of each cabbage leaf flatter. Put 2 cabbage leaves on top of each other. Divide the minced meat into 4 parts, put them on the cabbage leaves and fold them into packages.

3. 3

   Wrap with kitchen string. Cut onion into strips. Heat oil in a frying pan. Braise the onion strips for about 4 minutes and take them out. Fry cabbage parcels in onion fat from both sides.

4. 4

   Add the onion. Deglaze with stock, bring to the boil. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. If necessary, gradually add 1/4 litre of water. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.

5. 5

   Remove the cabbage rolls and keep warm. Stir flour with a little water until smooth and thicken the sauce with it, bring to the boil again and simmer for about 5 minutes. Season with salt and caraway. Add the cabbage rolls to the sauce.

6. 6

   Wash parsley, shake dry and chop. Drain the potatoes and sprinkle parsley over them. Serve cabbage rolls and parsley potatoes together.

Nutrition Facts

KCAL
590 kcal

CARBS
31 g

FATS
35 g

PROTEINS
37 g