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🍽️ Stuffed White Cabbage Rolls

743 kcal · 30 min · 4 servings

Ingredients

• 500 g Cabbage
• 1 Lemon (juice)
• 1 Onion
• 40 g Butter
• 50 g Parmesan (grated)
• 2 tbsp chopped walnut kernels
• 2 tbsp Parsley (finely chopped)
• 0.5 sachet Saffron
• Salt
• Pepper (from the mill)
• 1 tsp granulated vegetable broth
• 2 Egg yolks
• 50 g Flour
• 20 g Ghee
• 3 tbsp Whipping cream

Instructions

1. 1. Remove the outer leaves of the white cabbage.
2. 2. Detach 4 large, intact leaves from the head.
3. 3. Cut the remaining white cabbage into quarters.
4. 4. Remove the hard core from the cabbage quarters.
5. 5. Cut the remaining cabbage into thin strips.
6. 6. Peel one onion.
7. 7. Dice the onion finely.
8. 8. Bring a pot of water and salt to a boil.
9. 9. Add the juice of one lemon to the boiling water.
10. 10. Place the 4 large cabbage leaves into the water.
11. 11. Boil the leaves for approx. 3 minutes (this is called blanching).
12. 12. Carefully remove the leaves from the water.
13. 13. Place the leaves in cold water to cool them down (shocking).
14. 14. Let the leaves drain well.
15. 15. Set the cooking water aside, you will need it later.
16. 16. Heat some fat in a pan.
17. 17. Add the diced onion to the hot pan.
18. 18. Sauté the onion until translucent.
19. 19. Add the cut cabbage strips to the onion.
20. 20. Sauté the cabbage briefly.
21. 21. Pour 1 cup of the reserved cooking water over it.
22. 22. Cover the pan.
23. 23. Let the cabbage simmer for approx. 5 minutes.
24. 24. Season the cooked cabbage with saffron.
25. 25. Salt and pepper the cabbage to taste.
26. 26. Add bouillon granules to the cabbage.
27. 27. Mix chopped walnuts into the cabbage.
28. 28. Add chopped parsley to the filling mixture.
29. 29. Stir in grated cheese.
30. 30. Mix an egg yolk into the filling.
31. 31. Add some flour to the filling and mix everything well.
32. 32. Spread the filling onto the prepared cabbage leaves.
33. 33. Roll the leaves tightly into rolls.
34. 34. Secure the rolls with kitchen twine.
35. 35. Heat butter fat in a casserole pot.
36. 36. Fry the cabbage rolls in the hot fat.
37. 37. Pour 2 cups of vegetable cooking water into the pot.
38. 38. Cover the pot.
39. 39. Cook the rolls at medium heat for 30 minutes.
40. 40. Stir cream into the sauce.
41. 41. Finally salt and pepper the sauce.
42. 42. Serve the stuffed white cabbage rolls with the sauce.

Nutrition per serving

• kcal: 743
• Protein: 21 g · Fett/Fat: 59 g · Carbs: 33 g