🍽️ Juicy Cabbage Rolls with Meat Filling

Name: Juicy Cabbage Rolls with Meat Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 18 leaves white cabbage; salt; 1 red bell pepper; 1 onion; 1 clove garlic; 1 bunch parsley; 400 g mixed minced meat; 4 tbsp breadcrumbs; 1 egg; 2 tbsp medium-hot mustard; pepper; 1 carrot; 100 g celeriac; 2 tbsp ghee; 250 ml vegetable broth; 1 tbsp flour (Type 405)

393 kcal · 30 min · 4 servings

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Ingredients

18 leaves white cabbage
salt
1 red bell pepper
1 onion
1 clove garlic
1 bunch parsley
400 g mixed minced meat
4 tbsp breadcrumbs
1 egg
2 tbsp medium-hot mustard
pepper
1 carrot
100 g celeriac
2 tbsp ghee
250 ml vegetable broth
1 tbsp flour (Type 405)

Instructions

1. Trim the thick central ribs from 12 intact cabbage leaves flat.
2. Place the cabbage leaves in boiling salted water for about 2 minutes to soften them (blanch).
3. Remove the leaves and rinse them immediately with cold water to stop the cooking process.
4. Remove the hard core from the remaining cabbage leaves.
5. Chop these leaves very finely.
6. Clean the pepper, wash it, halve it, and remove the seeds.
7. Cut the pepper into very small cubes and remove the white inner membrane.
8. Peel the onion and garlic and dice them very finely as well.
9. Wash the parsley, shake it dry, and chop it finely.
10. Mix the minced meat, finely chopped cabbage, pepper, onion, garlic, parsley, breadcrumbs, egg, and mustard in a bowl.
11. Knead the mixture vigorously until it is well combined.
12. Season the filling with salt and pepper to taste.
13. Distribute the meat mixture onto the prepared cabbage leaves.
14. Fold the sides of the cabbage leaves towards the center.
15. Roll the leaves up tightly.
16. Tie the rolls securely with kitchen twine so they do not open.
17. Peel the carrot and celery and cut them into cubes.
18. Heat ghee (clarified butter) in a large casserole dish.
19. Fry the rolls on all sides until they are brown.
20. Add the carrot and celery cubes to the casserole.
21. Deglaze the pot with broth.
22. Simmer the rolls in the covered casserole for about 45 minutes.
23. Turn the rolls occasionally during cooking.
24. Baste the rolls repeatedly with the pan juices.
25. Carefully remove the finished rolls from the pot.
26. Puree the sauce in the pot until smooth.
27. Bring the sauce to a boil.
28. Stir flour into cold water until a smooth paste forms.
29. Add the flour paste to the sauce to thicken it.
30. Finally, season the sauce with salt and pepper.
31. Plate the rolls and serve them with the sauce.

Nutrition per serving

kcal: 393
Protein: 27 g · Fett/Fat: 20 g · Carbs: 26 g