Stuffed cabbage rolls

Name: Stuffed cabbage rolls
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Mushrooms; 1 Onion; 1 red pepper; 2 TEASPOONS Oil; 100 g Poultry minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Schmand; 2 grandes feuilles de chou pointues; 1/2 can(s) (approx. 200 g) Pizza Tomatoes; 50 g ready lettuce; 2 TEASPOONS light balsamic vinegar; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Mushrooms
1 Onion
1 red pepper
2 TEASPOONS Oil
100 g Poultry minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Schmand
2 grandes feuilles de chou pointues
1/2 can(s) (approx. 200 g) Pizza Tomatoes
50 g ready lettuce
2 TEASPOONS light balsamic vinegar
7-10 Tbsp wooden skewers

Directions

1
Clean and clean the mushrooms and chop half of them. Peel and chop the onion. Clean and wash the bell peppers and chop half of them finely
2
Heat 1 teaspoon of oil in a coated frying pan. Fry the minced meat for 2-3 minutes while turning it over until crumbly. Add mushrooms, onion and paprika, fry for about 2 minutes, season with salt and pepper, remove from heat, let cool down a bit and stir in sour cream and let cool down
3
Clean and halve cabbage leaves and cut out thick veins. Cook leaves in boiling salted water for about 3 minutes, drain and rinse with cold water. Put the minced mixture on the cabbage leaves, fold the long sides over the filling and roll up. Fix with wooden skewers
4
Bring the tomatoes to the boil in a pot, season with salt and pepper. Add cabbage rolls and simmer covered for about 5 minutes
5
In the meantime wash and drain the salad. Slice the remaining mushrooms and cut the pepper into strips. Mix vinegar and 1 tablespoon of water, season with salt and pepper, fold in 1 teaspoon of oil. Mix salad, mushrooms, paprika and vinaigrette. Arrange on plates with rolls and sauce