Cabbage wrap

Cabbage wrap
Quantity Ingredient
800 g White cabbage
1 Onions
1 tbsp Oil
1 Buns
0,125 l Cream
300 g Mett minced meat
1 Eggs
1 tbsp Fresh lovage
0,5 tbsp Dried Thyme
1 tbsp Smooth parsley
Pepper & Salt
30 g Butter

Cut out the white cabbage stalk in a wedge shape. Heat salt water. Boil the cabbage until the outer leaves can be loosened easily. Remove the cabbage from the water. Cut off the 6 outer leaves for the roulades. Cut the thick ribs flat. Cut the rest of the cabbage into small pieces. Finely dice the onion. Heat oil in a saucepan and roast both at medium temperature until the cabbage is brown. Allow to cool. Cut the rolls into slices, place them in a flat bowl and pour cream over them. Mix the minced meat with the egg and fresh chopped herbs. Squeeze out the buns and mix into the mixture. Season with salt and pepper. Mix in the onion cabbage mixture. Spread the filling on the cabbage leaves and roll up the leaves. Place in a greased casserole dish with the closed side up. Cover with butter flakes. Bake in the preheated oven at 180° for approx. 30 minutes.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
351 kcal
14 g
14 g
25 g

(C)opyright by Marions Kochbuch