Stuffed cabbage roulades with tomato cream

Name: Stuffed cabbage roulades with tomato cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 1 (approx. 1 kg) Head white cabbage; 200 g Carrots; 7-10 Tbsp Salt; 1 egg (size M); 2 TABLESPOONS Melt flakes; 1 package (25 g) frozen onion-garlic mix; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/4 l Vegetable broth; 250 g Whipped cream; 1-2 TABLESPOONS Tomato paste; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp chopped parsley; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
1 (approx. 1 kg) Head white cabbage
200 g Carrots
7-10 Tbsp Salt
1 egg (size M)
2 TABLESPOONS Melt flakes
1 package (25 g) frozen onion-garlic mix
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/4 l Vegetable broth
250 g Whipped cream
1-2 TABLESPOONS Tomato paste
1-2 TABLESPOONS sauce thickener
7-10 Tbsp chopped parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and cook in water for about 20 minutes. Quench cold and peel. Clean the cabbage and cut out the stalk in a funnel shape. Cook cabbage covered with boiling water for 15-20 minutes.
2
Remove the cabbage and let it cool down a little. In the meantime peel and dice the carrots. Cook in boiling salted water for 3-4 minutes. Drain. Drain and mash the potatoes.
3
Add the egg, melting flakes, onion-garlic mixture and carrots, except for something to sprinkle, and mix. Season with salt and pepper. Remove approx. 8 leaves from the cabbage head and cut the thick ribs flat.
4
Use the rest of the cabbage for other purposes. Place about 2 tablespoons of potato mixture on each cabbage leaf and roll up into small roulades. Pin them with wooden skewers. Heat oil in a pan and d
5
Deglaze with 1/8 litre stock and braise for 8-10 minutes. Remove the roulades and keep warm. Add remaining stock and cream to the stock and bring to the boil. Add tomato paste and stir in.
6
Thicken with sauce thickener, bring to the boil and season with salt and pepper. Arrange cabbage rolls and sauce on a plate. Sprinkle with remaining carrot cubes and possibly with chopped parsley. Serve garnished with parsley if desired.