White cabbage roulades

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and remove 8 large leaves. Blanch cabbage leaves briefly and rinse under cold water. Cut leaf veins a little bit flatter. Cut the rest of the cabbage in half. Cut one half into pieces. (Use the rest of the cabbage for other purposes.) Peel and finely chop the onions. Knead minced meat, half of the onions, curd and breadcrumbs.

2. 2

   Season with salt, pepper and paprika. Spread the minced meat dough on the cabbage leaves and roll them up. Fix with wooden skewers. Heat clarified butter in a pan. Brown the cabbage rolls in it and take them out. Clean, wash and quarter the mushrooms. Fry the rest of the cabbage, remaining onions and mushrooms in the cooking fat. Deglaze with 100 ml water and tomatoes. Put the tomato cabbage in an ovenproof dish. Put the cabbage rolls on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40 minutes. Coarsely grate cheese and sprinkle over the cabbage rolls 5 minutes before the end of the cooking time and bake until golden brown.

3. 3

   Fry the rest of the cabbage, remaining onions and mushrooms in the cooking fat. Deglaze with 100 ml water and tomatoes. Put the tomato cabbage in an ovenproof dish. Put the cabbage rolls on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40 minutes. Coarsely grate cheese and sprinkle over the cabbage rolls 5 minutes before the end of the cooking time and bake until golden brown. Wash the parsley. Garnish the rolls with parsley before serving

4. 4

   Served with boiled potatoes

Nutrition Facts

KCAL
460 kcal

CARBS
14 g

FATS
32 g

PROTEINS
31 g