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🍽️ Classic Cabbage Rolls with Leek and Meat Filling

384 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg white cabbage (1 white cabbage)
• 1 small stalk leek
• 400 g mixed minced meat
• 1 egg
• salt
• pepper from the mill
• 1 tsp caraway seeds
• 100 g shallots
• 2 tbsp oil
• 1 tbsp tomato paste
• 400 ml vegetable broth
• kitchen twine

Instructions

1. 1. Clean the white cabbage and remove the outer leaves. Take off eight large, intact leaves. Blanch these leaves in boiling salted water for about one minute (blanching means briefly cooking in boiling water). Remove the leaves and let them drain. Cut the remaining cabbage into quarters, remove the hard core, and slice the rest of the cabbage into thin strips.
2. 2. Take the thick ribs of the large cabbage leaves and slice them flatter to make them more pliable. Lay two leaves slightly overlapping on a clean work surface.
3. 3. Clean the leek and slice it into thin rings. Mix the leek rings with the minced meat, egg, salt, pepper, and cumin to form a homogeneous mixture. Distribute this filling evenly over the prepared cabbage leaves.
4. 4. Fold the sides of the cabbage leaves inward and roll them up tightly. Tie each roll securely with kitchen twine. Peel the shallots. Heat oil in a pot and brown the rolls in it. Add the shallots and tomato paste. Pour in the broth and simmer everything for about 40 minutes. Remove the rolls and the sauce, keeping them warm except for about 5 tablespoons of sauce. Cook the remaining cabbage in the leftover sauce for about 15 minutes. Season everything with salt and pepper. Serve the cabbage rolls with mashed potatoes.

Nutrition per serving

• kcal: 384
• Protein: 27 g · Fett/Fat: 24 g · Carbs: 16 g