Rouladen made with Savoy cabbage and tomato rice
Savour the fresh flavours of this Savoy cabbage roulade with tomato rice, a dish from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 large savoy cabbage leaves
- Salt
- 1 stale roll
- 125 ml lukewarm milk
- 2 shallots
- 2 Garlic cloves
- 40 g Butter
- 500 g mixed ground meat
- 1 egg
- pepper (ground)
- 30 g clarified butter
- 600 ml Vegetable Broth
- 250 g long‑grain rice
- 400 g peeled canned tomatoes
Instructions
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1.
Preheat the oven to 200 °C with upper and lower heat. Wash the cabbage leaves, shake off excess water, blanch them in boiling salted water for 2–3 minutes, then rinse under cold water and drain on a kitchen towel. Soak the roll in lukewarm milk.
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2.
Peel one shallot and the garlic cloves, finely chop, and sauté in a hot pan with 20 g melted butter for 1–2 minutes until translucent. Mix the ground meat with the egg, the squeezed‑out milk from the roll, and the onion‑garlic mixture; season with salt, pepper, and cumin. Place two cabbage leaves side by side, overlapping half a leaf, add a spoonful of the meat mixture on each, fold in the opposite edges 1 cm inward, and roll into roulades. Tie with kitchen twine and sear in a hot pan with clarified butter until browned all sides. Deglaze with 200 ml broth and braise in the preheated oven for 40–45 minutes.
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3.
Meanwhile, peel the remaining shallot, dice finely, and sauté in hot butter until translucent. Add the rice, stir briefly, then pour in the tomatoes and the rest of the broth. Cook over medium heat for 20–25 minutes until tender. Season with salt and pepper to taste. Spread the cooked rice in a baking dish, place the roulades on top, remove the twine, and serve.
