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🍽️ Stuffed Savoy Cabbage Rolls

439 kcal · 30 min · 4 servings

Ingredients

• 1 bread roll (from the day before)
• 1 onion
• 2 garlic cloves
• 1 bunch parsley
• 2 eggs
• 2 tbsp breadcrumbs (as needed)
• 500 g mixed minced meat
• salt
• pepper (from the mill)
• paprika powder
• cayenne pepper
• 12 nice savoy cabbage leaves
• 1 tbsp ghee
• 200 ml vegetable broth

Instructions

1. 1. Soak the breadcrumbs in a bowl with water.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and the garlic.
4. 4. Wash the parsley.
5. 5. Finely chop the parsley.
6. 6. Squeeze the soaked breadcrumbs dry.
7. 7. Mix the squeezed breadcrumbs with the onion, garlic, parsley, eggs, breadcrumbs, and minced meat.
8. 8. Knead the mixture well into a dough.
9. 9. Season the filling with salt, pepper, cayenne pepper, and paprika powder.
10. 10. Knead the seasoned filling again.
11. 11. Blanch the savoy cabbage leaves in plenty of salted water for approx. 3 minutes (cook briefly in boiling water).
12. 12. Shock the savoy cabbage leaves with ice water.
13. 13. Let the savoy cabbage leaves drain.
14. 14. Stack approx. 3 savoy cabbage leaves on top of each other.
15. 15. Place the largest leaf at the bottom.
16. 16. Place one quarter of the meat filling on the leaves.
17. 17. Fold the sides of the savoy cabbage leaves upwards.
18. 18. Tie the stuffed cabbage rolls together all around with kitchen twine.
19. 19. Preheat the oven to approx. 200°C fan-forced.
20. 20. Heat the ghee in a casserole dish on the stovetop.
21. 21. Sear the four stuffed cabbage rolls briefly.
22. 22. Deglaze the rolls with the broth.
23. 23. Cook the stuffed cabbage rolls in the oven with the lid closed for approx. 40 minutes.
24. 24. Remove the lid of the casserole dish after approx. 30 minutes.
25. 25. Lightly brown the stuffed savoy cabbage rolls using the grill function for approx. 8 minutes.

Nutrition per serving

• kcal: 439
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 16 g