Veal Cabbage Rolls – Smart

Ingredients

• 1 kg white cabbage (1 head of cabbage)
• Salt
• 2 onions
• 1 Garlic clove
• 3 tbsp oil
• 700 g veal mince (order in advance from the butcher)
• 40 g capers (jar; drained weight)
• 2 Eggs
• Pepper
• 1 tsp Caraway seeds
• 1 tbsp sweet paprika powder
• 400 ml veal stock
• 125 ml Soy cream

Instructions

1. 1.

   Wash the cabbage and remove the outer leaves. Cut out a wedge-shaped core. Bring a large pot of salted water to a boil.

2. 2.

   Meanwhile, sequentially peel off 16 leaves from the cabbage head, add them to the boiling water, and cook for 3–4 minutes.

3. 3.

   Remove, rinse under running cold water, and drain. Place on a kitchen towel, cover with another towel, and pat dry. Cut away the tough middle leaf strips.

4. 4.

   Peel and finely chop the onions and garlic. Heat 1 tbsp oil. Sauté the onions and garlic until translucent.

5. 5.

   Let the mixture cool slightly in a bowl. Add the veal mince, capers, eggs, salt, and pepper, and mix into a meat dough.

6. 6.

   Fold two cabbage leaves together and place one portion of the meat on each pair. Roll tightly and tie with kitchen twine.

7. 7.

   Heat the remaining oil in a pot and brown the eight cabbage rolls on all sides.

8. 8.

   Add caraway seeds and paprika powder. Pour in the veal stock and bring to a boil. Simmer the cabbage rolls covered over medium heat for 35–40 minutes, turning once midway. Stir in the soy cream and simmer uncovered for another 5 minutes. Season with salt and pepper. Serve the cabbage rolls on plates, optionally with natural rice or mashed potatoes.