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🍽️ Pepper and Cabbage Meat Rolls

418 kcal · 30 min · 4 servings

Ingredients

• 4 beef roulades
• 2 red bell peppers
• 200 g sauerkraut
• 2 onions
• 1 garlic clove
• 1 tsp marjoram
• 1 bunch parsley
• 1 tbsp oil
• 2 tbsp ghee
• 125 ml tomato juice
• 1 tbsp tomato paste
• 3 tbsp crème fraîche

Instructions

1. 1. Rinse the meat slices under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the slices on both sides with salt and pepper.
4. 4. Cut the pepper lengthwise into two halves.
5. 5. Remove the inside of the pepper including the seeds.
6. 6. Rinse the empty pepper halves.
7. 7. Peel the onions and the garlic clove.
8. 8. Finely chop the onions and garlic.
9. 9. Mix the chopped vegetables with the finely chopped cabbage.
10. 10. Add marjoram and the chopped parsley.
11. 11. Mix the filling well with your hands or a spoon.
12. 12. Place one pepper half on each meat slice.
13. 13. Drizzle the pepper with some oil.
14. 14. Distribute the cabbage mixture evenly on the pepper.
15. 15. Roll the meat tightly.
16. 16. Secure the ends of the roll with toothpicks.
17. 17. Heat ghee in a casserole dish.
18. 18. Brown the meat rolls all over.
19. 19. Pour tomato juice into the pot.
20. 20. Stir in tomato paste.
21. 21. Cover the pot with a lid.
22. 22. Let the rolls simmer for 1 1/2 hours.
23. 23. Carefully remove the meat rolls from the pot.
24. 24. Puree the sauce until smooth with a hand blender.
25. 25. Stir crème fraîche into the sauce.

Nutrition per serving

• kcal: 418
• Protein: 44 g · Fett/Fat: 23 g · Carbs: 8 g