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🍽️ Cabbage Rolls with Grape Sauce

714 kcal · 30 min · 4 servings

Ingredients

• 1 stale rolls
• 8 large savoy cabbage leaves
• salt
• 400 g firm-boiling potatoes
• 150 g light, seedless grapes
• 500 g mixed minced meat
• 1 egg
• 1 tsp medium-hot mustard
• pepper (from the mill)
• 1 vegetable onion
• 2 tbsp butter
• 150 ml dry white wine
• 350 ml vegetable broth
• 1 bay leaf
• 3 allspice berries
• 1 tbsp flour
• 200 ml whipping cream (at least 30% fat content)

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Wash the savoy cabbage leaves and remove the hard stems.
3. 3. Blanch the savoy cabbage leaves for approx. 1 minute in boiling salted water.
4. 4. Remove the leaves from the water and shock them under cold water.
5. 5. Place the leaves on a kitchen towel and let them drain.
6. 6. Peel the potatoes and wash them.
7. 7. Cook the potatoes with a pinch of salt in boiling water for 25-30 minutes.
8. 8. Wash the grapes and halve them.
9. 9. Squeeze the soaked bread roll well.
10. 10. Mix the minced meat with the bread roll, the egg, the mustard, salt and pepper.
11. 11. Process the mixture into a smooth filling.
12. 12. Peel the onion and chop it finely.
13. 13. Sweat the onion in 1 tbsp of butter until translucent.
14. 14. Fold the onions into the minced meat mixture.
15. 15. Remove the hard stems from the savoy cabbage leaves in a V-shape.
16. 16. Place some of the minced meat mixture in the center of the leaves.
17. 17. Fold the opposite sides 1 cm towards the center.
18. 18. Roll the leaves into rolls.
19. 19. Secure the rolls with kitchen twine or roll pins.
20. 20. Heat the wine with the broth in a pot.
21. 21. Add the spices.
22. 22. Place the rolls in the simmering broth.
23. 23. Cook the rolls with the lid closed for 15-20 minutes.
24. 24. Remove the rolls from the pot and keep them warm.
25. 25. Strain the broth through a sieve.
26. 26. Melt the remaining butter in a pot.
27. 27. Dust the butter with the flour.
28. 28. Deglaze the mixture with 200 ml of the strained broth.
29. 29. Stir in the cream.
30. 30. Whisk everything vigorously with a whisk to prevent lumps.
31. 31. Season the sauce with salt and pepper.
32. 32. Fold the grape halves into the sauce.
33. 33. Let the sauce thicken over medium heat, stirring occasionally.
34. 34. Drain the potatoes.
35. 35. Halve the finished rolls.
36. 36. Plate the potatoes and rolls.
37. 37. Drizzle the rolls with the grape sauce.
38. 38. Garnish the dish and serve.

Nutrition per serving

• kcal: 714
• Protein: 34 g · Fett/Fat: 45 g · Carbs: 37 g