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🍽️ Cabbage Rolls with Yogurt Dip

485 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 1 onion
• 1 clove of garlic
• 1 tsp fresh chopped rosemary
• olive oil
• 2 tbsp black, pitted olives
• 100 g feta
• 500 g ground beef
• 1 egg
• 1 tsp hot mustard
• salt
• pepper (from the mill)
• 8 green, medium-sized white cabbage leaves
• 400 ml vegetable broth
• 0.5 cucumber
• 1 clove of garlic
• 300 g yogurt
• 1 tbsp fresh chopped parsley
• 1 tbsp lemon juice

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and garlic.
4. 4. Heat 1 tablespoon of oil in a hot pan.
5. 5. Sauté the onion and garlic mixture until translucent.
6. 6. Remove the pan from the heat.
7. 7. Stir the chopped rosemary into the mixture.
8. 8. Let the filling cool down.
9. 9. Drain the olives.
10. 10. Finely chop the olives.
11. 11. Cut the feta cheese into small cubes.
12. 12. Squeeze the soaked bread roll well.
13. 13. Mix the minced meat with the egg and mustard.
14. 14. Add the cooled onion mixture.
15. 15. Add the chopped olives.
16. 16. Add the feta cubes.
17. 17. Fold in the squeezed bread roll.
18. 18. Season the mixture generously with salt and pepper.
19. 19. Bring a pot of salted water to a boil.
20. 20. Blanch the cabbage leaves briefly in the boiling water (cook briefly in boiling water).
21. 21. Remove the cabbage leaves.
22. 22. Rinse the leaves with cold water to stop cooking.
23. 23. Pat the cabbage leaves dry.
24. 24. Place a cabbage leaf on your work surface.
25. 25. Place some of the minced meat mixture in the center of the leaf.
26. 26. Fold the opposite sides slightly towards the center.
27. 27. Roll the leaf into a roulade.
28. 28. Secure the roulade with kitchen twine.
29. 29. Heat oil in a hot casserole dish.
30. 30. Fry the roulades on all sides.
31. 31. Pour the broth over the roulades.
32. 32. Simmer the roulades over medium heat for 45 to 50 minutes.
33. 33. Peel the cucumber.
34. 34. Halve the cucumber lengthwise.
35. 35. Remove the seeds from the cucumber halves with a spoon.
36. 36. Grate the cucumber finely.
37. 37. Sprinkle the grated cucumber with a little salt.
38. 38. Let the cucumber draw out its water for approx. 15 minutes.
39. 39. Peel the garlic for the tzatziki.
40. 40. Finely chop the garlic.
41. 41. Stir the yogurt smooth with the garlic.
42. 42. Stir the parsley into the yogurt.
43. 43. Add the lemon juice.
44. 44. Squeeze the grated cucumber.
45. 45. Fold the grated cucumber into the yogurt.
46. 46. Season the tzatziki with salt and pepper.
47. 47. Remove the kitchen twine from the roulades.
48. 48. Plate the roulades.
49. 49. Serve the roulades with the tzatziki.
50. 50. Serve fresh flatbread on the side if desired.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 26 g · Carbs: 18 g