Kohlrouladen in vegetable sauce

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 Bread roll (from the previous day)
  • 1 large white cabbage
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Paprika
  • 1 Onion
  • 1 Egg
  • 500 g mixed mince
  • 1 tablespoon (20 g) clarified butter
  • 1/2 l Vegetable broth (instant)
  • 200 g Carrots
  • 250 g Mushrooms
  • 100 g Whipped cream
  • 2 TEASPOONS Cornstarch

Directions

  1. 1

    Soak the buns. Clean the cabbage, cut out the stalk. Cook in 2-3 l boiling salted water for about 15 minutes. Remove 12 large leaves bit by bit (use the rest for other purposes). Cut the leaf veins flat

  2. 2

    Peel and chop the onion. Knead with pressed bread roll, egg and minced meat, season. Lay 2 cabbage leaves overlapping on top of each other. Spread 1/6 of the chopped mass on each and roll up. Wrap with kitchen string

  3. 3

    Heat the fat. Fry the roulades in it all around. Deglaze with stock and braise for about 40 minutes

  4. 4

    Clean, wash and chop the carrots and mushrooms. Add to the roulades after 30 minutes. Stir cream and starch until smooth. Stir into the casserole stock, bring to the boil, season to taste. Served with: potatoes or rice

Nutrition Facts

KCAL
490 kcal
CARBS
20 g
FATS
29 g
PROTEINS
33 g