Cabbage roll with sauerkraut

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 200 g Spelt flour
  • 2 Eggs (size M)
  • 300 ml low-fat milk
  • 7-10 Tbsp Salt
  • 2 Onions
  • 1 TABLESPOON clarified butter
  • 1 can(s) (850 ml) Sauerkraut
  • 1 TEASPOON Sweet peppers
  • 1 TABLESPOON Oil
  • 8 discs cooked ham (approx. 50 g each)
  • 200 g ripened cream
  • 150 ml Vegetable broth (instant)
  • 7-10 Tbsp Parsley leaves
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix flour, eggs and milk to a smooth dough. Season with salt and let it swell for about 30 minutes. In the meantime peel onions and cut them into strips. Heat clarified butter in a pot. Fry the onion strips in it.

  2. 2

    Add sauerkraut and braise for about 10 minutes. Season with salt and paprika, put aside. Heat oil in a pan and bake 4 thin pancakes one after the other. Cover each pancake with 2 slices of ham. Spread the sauerkraut on top and roll up. Cut each roll into pieces about 5 cm wide. Grease the casserole dish. Place the rolls upright. Mix sour cream with vegetable stock and pour over the rolls.

  3. 3

    Cut each roll into pieces about 5 cm wide. Grease the casserole dish. Place the rolls upright. Mix sour cream with vegetable stock and pour over the rolls. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Garnish with parsley leaves

  4. 4

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
560 kcal
CARBS
43 g
FATS
23 g
PROTEINS
35 g

Categories & Tags

Main DishesEgginexpensive