White cabbage rolls

Name: White cabbage rolls
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head (about 1 kg) White cabbage; 1 Bread rolls from the previous day; 2 Onions; 375 g mixed minced meat; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 collar Parsley; 200 g Mushrooms; 200 g Carrots; 1 TABLESPOON clarified butter; 1 TABLESPOON Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head (about 1 kg) White cabbage
1 Bread rolls from the previous day
2 Onions
375 g mixed minced meat
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 collar Parsley
200 g Mushrooms
200 g Carrots
1 TABLESPOON clarified butter
1 TABLESPOON Fresh cream
7-10 Tbsp Parsley

Directions

1
Remove the outer cabbage leaves. Cut out the stalk in a wedge shape. Place the whole cabbage briefly in plenty of boiling water, remove 8 outer leaves and allow to drain. Cut the stalk ends flat.
2
Soak the rolls for the filling. Peel and chop the onions. Mix minced meat, egg yolk, onions and squeezed out roll. Season with salt and cayenne pepper. Wash and chop parsley.
3
Place two cabbage leaves overlapping next to each other. Press the chopping mass longish in the middle and sprinkle with parsley. Wrap the cabbage edges over it, roll it up and pin it down. Cut remaining cabbage into strips.
4
Clean, wash and halve the mushrooms. Peel and wash the carrots, cut into halves lengthwise and cut into pieces. Heat the lard in a roaster. Fry the roulades for about 10 minutes while turning. Add vegetables and fry for about 5 minutes.
5
Deglaze with 1/2 litre of water and season with salt and pepper. Cover and stew for about 30 minutes. Refine with crème fraîche. Season again and serve garnished with parsley. Boiled potatoes taste good with it.