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🍽️ Meat-stuffed cabbage rolls with tomato and raisin garnish

569 kcal · 30 min · 4 servings

Ingredients

• 18 leaves white cabbage (as large as possible)
• 400 g mixed minced meat
• 1 red bell pepper
• 1 onion
• 1 clove garlic
• 1 bunch parsley
• 2 tbsp mustard
• 1 egg
• 4 tbsp breadcrumbs
• 2 tbsp ghee
• 700 ml meat broth
• thickener (as needed)
• 5 ripe tomatoes
• 100 g raisins

Instructions

1. 1. Trim the thick central ribs from 12 intact cabbage leaves flat.
2. 2. Blanch the cabbage leaves in boiling salted water for about 2 minutes.
3. 3. Remove the leaves from the water and shock them immediately in cold water.
4. 4. Remove the core from the remaining cabbage leaves.
5. 5. Finely chop these remaining leaves.
6. 6. Wash the bell pepper and halve it.
7. 7. Remove the seeds and white membrane of the bell pepper.
8. 8. Dice the bell pepper into very small cubes.
9. 9. Peel the onion and the garlic.
10. 10. Dice the onion and garlic very finely as well.
11. 11. Mix the minced meat, chopped cabbage, pepper, onion, garlic, breadcrumbs, egg, and mustard in a bowl.
12. 12. Season the meat mixture with salt and pepper.
13. 13. Distribute the filling onto the prepared cabbage leaves.
14. 14. Fold the sides of the leaves towards the center.
15. 15. Roll the leaves up tightly.
16. 16. Tie the rolls together with kitchen twine if necessary.
17. 17. Heat ghee in a casserole dish.
18. 18. Sear the rolls on all sides until well-browned.
19. 19. Pour broth into the casserole dish.
20. 20. Simmer the rolls in the covered pot for approx. 1 hour.
21. 21. Turn the rolls occasionally.
22. 22. Baste the rolls regularly with the pan juices.
23. 23. Blanch the tomatoes and peel them.
24. 24. Cut the tomatoes into wedges.
25. 25. Add the tomatoes and raisins to the rolls 30 minutes before the end of cooking time.
26. 26. Remove the finished rolls from the casserole dish.
27. 27. Thicken the sauce with a little sauce thickener if desired.

Nutrition per serving

• kcal: 569
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 51 g