Spicy red cabbage roulades

Name: Spicy red cabbage roulades
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head Red cabbage (about 1,3 kg); 2 discs Toast; 5 (200 g) small onions; 50 g Walnut kernels; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cinnamon, coriander and pimento; 500 g mixed minced meat; 2 TABLESPOONS Oil; 1 Cinnamon stick; 4 Stem(s) Thyme; 400 ml Vegetable broth (instant); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head Red cabbage (about 1,3 kg)
2 discs Toast
5 (200 g) small onions
50 g Walnut kernels
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cinnamon, coriander and pimento
500 g mixed minced meat
2 TABLESPOONS Oil
1 Cinnamon stick
4 Stem(s) Thyme
400 ml Vegetable broth (instant)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Thyme
7-10 Tbsp Kitchen yarn

Directions

1
Clean the red cabbage, cut out the stalk in a wedge shape. Boil up water in a large pot. Add the cabbage. After about 3 minutes, remove the cabbage and cut off the outer leaves. Repeat the process and cut off a total of 8 large leaves. Dab the leaves dry and cut the thick veins flat. (Use the rest of the cabbage for other purposes.) For the filling, soak toast in cold water. Peel the onions.
2
Cut 2 onions into fine cubes. Coarsely chop the walnut kernels. Squeeze the toast and pluck into small pieces. Knead the minced meat, bread, walnut kernels, eggs and diced onions into a smooth dough. Season with salt, pepper, cinnamon, coriander and allspice and divide into 4 portions. Place 2 cabbage leaves lengthwise on top of each other about halfway. Roll 1 portion of meat dough firmly into each. Wrap roulades with kitchen string. Heat oil in a roaster. Brown the roulades all around. Cut 3 onions into slices. Put them in the roaster with the cinnamon stick and thyme. Pour in broth. Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes.
3
Heat oil in a roaster. Brown the roulades all around. Cut 3 onions into slices. Put them in the roaster with the cinnamon stick and thyme. Pour in broth. Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes. Turn the roulades after approx. 20 minutes. Remove the roulades from the roaster and keep warm. For the sauce, pour the roulades through a sieve in a pot and bring to the boil. Add the sauce thickener while stirring. Bring the sauce to the boil and season to taste with salt, pepper and pimento. Arrange roulades with the sauce. Garnish with thyme as desired. Boiled potatoes taste good with it
4
Remove the roulades from the roaster and keep warm. For the sauce, pour the roulades through a sieve in a pot and bring to the boil. Add the sauce thickener while stirring. Bring the sauce to the boil and season to taste with salt, pepper and pimento. Arrange roulades with the sauce. Garnish with thyme as desired. Boiled potatoes taste good with it