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🍽️ Veal Minced Meat in Cabbage Rolls – smarter

452 kcal · 30 min · 4 servings

Ingredients

• 1 kg white cabbage (1 white cabbage)
• salt
• 2 onions
• 1 clove garlic
• 3 tbsp oil
• 700 g veal mince (order from the butcher in advance)
• 40 g capers (jar; drained weight)
• 2 eggs
• pepper
• 1 tsp caraway seeds
• 1 tbsp paprika powder (mild sweet)
• 400 ml veal stock
• 125 ml soy cream

Instructions

1. 1. Wash the head of cabbage thoroughly under running water.
2. 2. Remove the outer, damaged leaves.
3. 3. Cut out the hard core in the center in a wedge shape.
4. 4. Fill a large pot with water and add some salt.
5. 5. Bring the salted water to a boil.
6. 6. Separate 16 leaves from the cabbage head one by one.
7. 7. Add the cabbage leaves one by one into the boiling water.
8. 8. Cook the leaves for 3 to 4 minutes.
9. 9. Carefully lift the leaves out of the pot.
10. 10. Rinse the leaves immediately under cold running water.
11. 11. Let the leaves drain well.
12. 12. Place the leaves on a clean kitchen towel.
13. 13. Cover the leaves with a second towel.
14. 14. Gently pat the leaves dry.
15. 15. Cut out the hard, thick leaf veins from the leaves.
16. 16. Peel the onions and the garlic.
17. 17. Finely chop the onions and the garlic.
18. 18. Heat 1 tablespoon of oil in a pan.
19. 19. Sauté the onions and garlic until translucent.
20. 20. Let the onion mixture cool down slightly in a bowl.
21. 21. Add the minced meat to the cooled onion mixture.
22. 22. Add the capers to the bowl.
23. 23. Add the eggs to the bowl.
24. 24. Season the mixture with salt and pepper.
25. 25. Mix everything well to form a uniform meat mixture.
26. 26. Place 2 cabbage leaves on top of each other.
27. 27. Place a portion of meat filling on the leaves.
28. 28. Roll the leaves up tightly.
29. 29. Tie the rolls securely with kitchen twine.
30. 30. Heat the remaining oil in a pot.
31. 31. Brown the 8 cabbage rolls on each side.
32. 32. Add the cumin to the pan.
33. 33. Add the paprika powder to the pan.
34. 34. Pour the veal stock into the pot.
35. 35. Bring the sauce to a boil.
36. 36. Reduce the heat to medium.
37. 37. Cover the pot.
38. 38. Simmer the rolls for 35 to 40 minutes.
39. 39. Turn the rolls once in the middle.
40. 40. Stir the soy cream into the sauce.
41. 41. Continue to cook the sauce uncovered for 5 more minutes.
42. 42. Finally season the sauce with salt and pepper.
43. 43. Remove the rolls from the sauce.
44. 44. Place the rolls on plates.
45. 45. Serve the rolls with brown rice or mashed potatoes.

Nutrition per serving

• kcal: 452
• Protein: 57 g · Fett/Fat: 21 g · Carbs: 6 g