Cabbage Rolls in Onion Vegetables
Cabbage rolls in onion vegetables is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 old-fashioned roll
- 3 onions
- 8 large cabbage leaves
- Salt
- 400 g veal patty
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp freshly chopped sage
- pepper (ground)
- 20 g clarified butter
- 300 g pumpkin flesh (cubed)
- 1 tbsp powdered sugar
- 400 ml meat broth
- 1 tsp medium-hot mustard
- 14 tbsp tomato paste
- 1 tsp starch
Instructions
-
1.
Soak the roll in lukewarm water. Peel and finely slice the onions. Blanch the cabbage leaves 2‑3 minutes in boiling salted water, shock them in cold water and drain well. Knead the patty with the egg, the squeezed roll, mustard and sage. Season with salt and pepper.
-
2.
Spread two cabbage leaves overlapping half each. Divide the patty into four equal portions and shape each into a small roll. Place these on the leaves, fold over and roll into a roulade. Secure with kitchen twine or pastry pins and brown in a pan of hot clarified butter in a roasting dish.
-
3.
Add the onions and pumpkin, sprinkle with sugar and let lightly caramelize. Deglaze with broth, stir in mustard and tomato paste, cover and simmer on medium heat for about 1 hour.
-
4.
Remove the roulades from the sauce and keep warm. Season the sauce with salt and pepper, thicken with starch mixed in cold water if desired. Slice the roulades in half and serve with the sauce on preheated plates.
