Swabian tree frogs (spinach rolls)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean the spinach and wash it thoroughly. Blanch the leaves briefly in plenty of salt water. Rinse spinach in ice water. Spread out on kitchen paper to drain. Soak rolls in cold water.

2. 2

   Peel and finely chop the onion. Wash and finely chop the parsley. Heat a tablespoon of fat in a frying pan, fry the onions and parsley until transparent. Knead the sausage meat, squeezed out roll, onion-parsley mixture and egg well.

3. 3

   Season to taste with salt, pepper and nutmeg. Place two spinach leaves on top of each other. Place a tablespoon of the filling in the middle, fold the sides over and carefully roll up the leaves. Fry the rolls in the remaining fat.

4. 4

   Deglaze with the broth and cook the rolls covered for 20 to 25 minutes at low heat. For the sauce, wash the tomatoes and remove the stalk. Cut two tomatoes into cubes. Peel garlic and chop finely.

5. 5

   Heat the oil in a pot. Sauté the garlic and diced tomatoes in it, add some water and simmer for two to three minutes. Pass the tomatoes through a sieve and collect the stock. Mix crème fraîche and tomato paste with the stock.

6. 6

   Season to taste with salt and pepper. Quarter the rest of the tomato, remove seeds and cut into very small cubes. Pour the sauce into a mould. Remove the spinach rolls from the pan and place them in the dish. Serve sprinkled with the tomato cubes.

7. 7

   Makes 12 rolls.

Nutrition Facts

KCAL
400 kcal

CARBS
6 g

FATS
35 g

PROTEINS
14 g