Cabbage Rolls Filled with Ground Meat and Bell Peppers
Cabbage rolls filled with ground meat and bell peppers are a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 cabbage leaves
- Salt
- 3 red bell pepper halves
- 1 stale roll
- 1 Shallot
- 600 g ground meat (e.g., veal or turkey)
- 1 egg
- breadcrumbs (as needed)
- Salt
- 2 tbsp butter
- 200 ml vegetable broth
- 100 ml heavy cream
- Lemon juice
- ground pepper
Instructions
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1.
Wash the cabbage leaves and blanch briefly in salted water. Rinse and drain well. Wash, halve, deseed, and dice the bell peppers. Soak the roll in lukewarm water. Peel and finely chop the shallot; mix with the drained roll into the ground meat. If the mixture is too soft, knead in a little breadcrumb. Season with salt and fold in about 2/3 of the pepper cubes. Spoon each portion onto the tip of a cabbage leaf (about 1 tbsp). Fold over the bottom edge and tuck in the sides, then roll up. Secure with toothpicks and place side‑by‑side in a steamer basket. Steam over hot water for 15–20 minutes.
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2.
For the sauce, sauté the remaining pepper cubes in hot butter, then pour in broth and cream. Simmer for about 10 minutes until reduced, then blend finely. Season with salt, lemon juice, and pepper; serve over the cabbage rolls.
