White cabbage roulades with minced meat filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean the cabbage, blanch in plenty of boiling salted water, remove 12 large leaves and rinse under cold water. Cut the leaf veins a little flatter. Place 2 cabbage leaves on top of each other. Use the remaining cabbage for other purposes. Peel and finely chop the onion. Knead minced meat, onion, egg, quark and breadcrumbs.

2. 2

   Season with salt, pepper and paprika. Spread the minced meat dough on the cabbage leaves. Roll up to roulades and fix with wooden skewers. Heat clarified butter in a roaster. Brown the cabbage rolls in it. Deglaze with broth and cook for about 45 minutes. Take out the cabbage rolls and keep warm. Stir flour into cream until smooth and thicken the sauce. Season to taste with salt and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Arrange roulades on plates, sprinkle with parsley and garnish.

3. 3

   Deglaze with broth and cook for about 45 minutes. Take out the cabbage rolls and keep warm. Stir flour into cream until smooth and thicken the sauce. Season to taste with salt and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Arrange roulades on plates, sprinkle with parsley and garnish. Add the sauce. Boiled potatoes taste good with it

Nutrition Facts

KCAL
520 kcal

CARBS
14 g

FATS
36 g

PROTEINS
33 g