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🍽️ Classic Cabbage Rolls with Creamy Mashed Potatoes

697 kcal · 30 min · 4 servings

Ingredients

• 1 small white cabbage
• 2 garlic cloves
• 2 shallots
• 2 carrots
• 300 g celeriac
• 300 g leek
• 4 thin turkey cutlets (approx. 110 g each)
• salt
• pepper (from the mill)
• 0.5 tsp dried oregano
• 4 slices Parma ham
• 2 tbsp ghee
• 0.5 tsp caraway seeds
• 100 ml white wine
• 300 ml meat broth
• 1 bay leaf
• 800 g floury potatoes
• 100 ml hot milk
• 2 tbsp butter
• salt
• 1 pinch ground nutmeg
• pepper (from the mill)

Instructions

1. 1. Wash the white cabbage thoroughly and remove the hard core in the center.
2. 2. Place the entire head of cabbage in a pot with plenty of salted water and boil it for about 10 minutes.
3. 3. Take the cabbage out of the water and carefully separate the outer 15 to 20 leaves.
4. 4. Shock the separated leaves immediately in cold water to keep them soft.
5. 5. Use the remaining soft cabbage for another meal.
6. 6. Peel the garlic cloves and the shallots and chop them finely.
7. 7. Preheat the oven to 180 degrees Celsius fan mode.
8. 8. Peel the carrots and the celeriac and cut them into small cubes.
9. 9. Clean the leek, wash it, and slice it into thin rings.
10. 10. Wash the turkey cutlets and pat them dry with a kitchen towel.
11. 11. Gently pound the meat thin with a meat mallet.
12. 12. Season the meat with salt, pepper, and oregano.
13. 13. Place a slice of ham on each cutlet.
14. 14. Layer two to three cabbage leaves on top of each other.
15. 15. Place the meat with the topping onto the cabbage leaves.
16. 16. Roll the leaves tightly to form a roll.
17. 17. Tie each roll securely with kitchen twine to keep its shape.
18. 18. Heat ghee in a large casserole dish.
19. 19. Fry the cabbage rolls and the prepared vegetables on all sides.
20. 20. Add the chopped shallots and garlic to the casserole dish.
21. 21. Add the cumin seeds and deglaze everything with white wine.
22. 22. Pour in the meat broth and add a bay leaf.
23. 23. Close the lid of the casserole dish and place it in the preheated oven.
24. 24. Let the rolls simmer in the oven with the lid closed for 40 to 50 minutes.
25. 25. Wash the potatoes and steam them in a pot for 30 to 40 minutes until tender.
26. 26. Peel the boiled potatoes as soon as they are cooked.
27. 27. Press the hot potatoes through a potato ricer directly into a pot.
28. 28. Add the hot milk and butter to the potatoes.
29. 29. Stir the mixture smooth and creamy with a cooking spoon.
30. 30. Finally season the mashed potatoes with salt and grated nutmeg.
31. 31. Plate the warm cabbage rolls with the sauce and mashed potatoes.
32. 32. Serve the dish immediately while it is still hot.

Nutrition per serving

• kcal: 697
• Protein: 66 g · Fett/Fat: 22 g · Carbs: 52 g