Kohlrouladen
Kohlrouladen is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small white cabbage (cut into strips)
- 2 Eggs
- 300 g mortadella
- 3 potatoes
- 3 rolls (from yesterday)
- 1 cup milk
- 100 g grated Parmesan cheese
- Salt
- Pepper
- olive oil
- cherry tomatoes (for garnish)
Instructions
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1.
Bring a large pot of salted water to a boil and blanch the white cabbage strips for 4 minutes. Remove, shock in cold water, and carefully separate the large outer leaves (about 8-10 leaves).
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2.
Wash, peel, and cut potatoes into 1 cm cubes. Boil in salted water. Drain and set aside.
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3.
Whisk eggs well in a bowl.
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4.
Trim the crusts from the rolls and dice them into small cubes. Soak in a cup of milk.
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5.
Dice the mortadella finely. Finely chop the remaining cabbage inner parts.
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6.
Stir all ingredients into the whisked eggs, add parmesan, and mix well. Season with salt and pepper.
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7.
Place the filling on the large cabbage leaves, roll into small parcels, and secure both ends with toothpicks.
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8.
Grease a baking dish with olive oil. Place the cabbage rolls in the dish, drizzle with olive oil, and bake in a preheated oven at 150°C for 15 minutes.
