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🍽️ Cabbage Rolls in Onion-Pumpkin Stew

506 kcal · 30 min · 4 servings

Ingredients

• 1 stale rolls
• 3 onions
• 8 large leaf white cabbage
• salt
• 400 g veal mince
• 1 egg
• 1 tbsp Dijon mustard
• 1 tbsp freshly chopped sage
• pepper (from the mill)
• 20 g clarified butter
• 300 g pumpkin flesh (in cubes)
• 1 tbsp powdered sugar
• 400 ml meat broth
• 1 tsp medium-hot mustard
• 14 tbsp tomato paste
• 1 tsp cornstarch

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the onions and slice them into thin strips.
3. 3. Blanch the cabbage leaves for 2 to 3 minutes in boiling salted water (cook briefly in boiling water).
4. 4. Rinse the leaves with cold water and let them drain well.
5. 5. Squeeze the soaked bread roll well.
6. 6. Mix the minced meat with the egg, the squeezed bread roll, the mustard, and the chopped sage.
7. 7. Season the filling with salt and pepper.
8. 8. Lay two cabbage leaves slightly overlapping flat.
9. 9. Divide the meat mixture into four equal portions.
10. 10. Shape each portion into a small roll.
11. 11. Place a meat roll on the cabbage leaves.
12. 12. Fold the cabbage leaves over the filling.
13. 13. Roll the leaves tightly into a roulade.
14. 14. Secure the roulades with kitchen twine or skewers.
15. 15. Fry the roulades in hot clarified butter in a casserole dish on all sides.
16. 16. Add the chopped onions and pumpkin to the pan.
17. 17. Sprinkle the sugar over them and let it caramelize slightly.
18. 18. Deglaze the mixture with the broth.
19. 19. Stir in the mustard and tomato paste.
20. 20. Simmer the dish over medium heat with the lid closed for about 1 hour.
21. 21. Remove the roulades from the sauce and keep them warm.
22. 22. Season the sauce finally with salt and pepper.
23. 23. Dilute the cornstarch in cold water and stir it into the sauce to thicken it.
24. 24. Halve the roulades.
25. 25. Serve the roulades on pre-warmed plates with the sauce.

Nutrition per serving

• kcal: 506
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 27 g