Vegetarian Kohlrouladen

Name: Vegetarian Kohlrouladen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp salt, pepper, some sugar; 1 (approx. 1 kg) White cabbage; 2 medium-sized carrots; 1 medium onion; 1 egg, 2 tablespoons oil (size M); 1 TEASPOON Vegetable broth (instant); 1-2 TABLESPOONS Tomato paste; 100 g Whipped cream; 2-3 TEASPOONS sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp salt, pepper, some sugar
1 (approx. 1 kg) White cabbage
2 medium-sized carrots
1 medium onion
1 egg, 2 tablespoons oil (size M)
1 TEASPOON Vegetable broth (instant)
1-2 TABLESPOONS Tomato paste
100 g Whipped cream
2-3 TEASPOONS sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Clean the cabbage, cut out the stalk in a wedge shape. Cook cabbage in plenty of boiling salted water for 4-5 minutes, drain. Remove the outer leaves. Repeat until approx. 12 leaves are removed. Cut leaf veins flatter. Cut the rest of the cabbage into pieces.
3
Peel, wash and finely dice the carrots. Steam in boiling salted water for 3-4 minutes, drain. Peel and chop the onion. Drain potatoes, mash finely. Mix with egg, carrots, up to 2 tablespoons and onion, season. Place approx. 2 tbsp. each in the middle of 1-2 cabbage leaves. Roll up and pin
4
Fry the roulades in hot oil all around. Add cabbage pieces, 1/4 l water and stock. Bring to the boil, cover and stew for about 20 minutes. Remove the roulades and cabbage and keep warm. Stir tomato paste and cream into the stock. Thicken, season to taste. Serve everything