Cabbage Rolls
Cabbage rolls are a recipe with fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg white cabbage (1 head of cabbage)
- 1 small stalk leeks
- 400 g mixed ground meat
- 1 egg
- Salt
- freshly ground pepper
- 1 tsp cumin
- 100 g shallots
- 2 tbsp oil
- 1 tbsp Tomato Paste
- 400 ml Vegetable broth
- cooking twine
Instructions
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1.
Clean the white cabbage. Separate eight large leaves and blanch in boiling salted water for about 1 minute, then drain. Quarter the remaining cabbage, remove the core, and cut into fine strips.
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2.
From the cabbage leaves cut thick leaf strips of the wrapper leaves flatter. Lay two overlapping on a work surface each.
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3.
Trim the leeks, slice finely, and mix with ground meat, egg, salt, pepper, and cumin. Spread the mixture onto the cabbage leaves.
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4.
Fold the sides inward and roll up. Tie the roulades with cooking twine. Peel the shallots, heat oil in a pot, and brown the roulades. Add shallots and tomato paste, pour in broth, and simmer for about 40 minutes. Set aside the roulades and sauce until 5 tbsp warm. Simmer the remaining cabbage in the sauce for about 15 minutes. Season with salt and pepper. Serve with mashed potatoes.
