Red Cabbage Rolls Filled With Ground Beef and Leek

Ingredients

• 1 small head of red cabbage
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• black pepper
• 150 ml Vegetable broth
• 10 g parsley (0.5 bunch)
• 1 egg
• 400 g ground beef
• 1 leek stalk

Instructions

1. 1.

   Trim the stem from the red cabbage and remove the outer leaves. Wash the cabbage. Take out 8 large leaves and blanch them in boiling salted water for 2–3 minutes. Remove, shock in cold water, and drain well. Cut the remaining cabbage into fine strips. Peel and finely dice the onion and garlic. Heat 1 tbsp oil in a pan and sauté the onions and garlic over medium heat until translucent. Add the cabbage strips, season with salt and pepper, and deglaze with a little broth. Cover and simmer for about 10 minutes until tender. Then remove the lid and let the liquid evaporate. Take off the heat and allow to cool.

2. 2.

   Brush a baking dish with the remaining oil.

3. 3.

   Wash, dry, and chop the parsley. Mix the cabbage mixture (without liquid) with egg and parsley into the ground beef and season with salt and pepper. Place the filling in the center of each cabbage leaf, fold the sides over, and roll up. Tie the rolls with kitchen twine and place them in the baking dish. Wash, trim, and slice the leek into rings; arrange around the rolls. Season with salt and pepper and pour the remaining broth over. Roast in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 25 minutes. Turn the rolls occasionally and add more broth if needed.