Recipe (english)

Cabbage roulades with potato casserole

Cabbage roulades with potato casserole

Cabbage roulades with potato casserole are prepared low in calories with minced beef and China cabbage. Cook the potatoes as a pell in about 20 minutes. Peel an onion, cut into small cubes and fry in 1 teaspoon of oil until translucent. Halve a tomato and cut into thin slices. Drain the potatoes, peel and slice. It looks especially festive when the potato casserole is served in two small casseroles, as shown in the picture above. Alternate the potatoes and tomatoes in the casserole dish. Spread the stewed onions on top and season with pepper, salt and herbs from Provence. Grate the Gouda coarsely, sprinkle over the potato casserole and cover with aluminium foil to keep warm. Preheat the oven to 250° and place the potato casserole on the 2nd rail from above in the oven without aluminium foil approx. 5 minutes before serving. Meanwhile, prepare the cabbage roulades. Divide the Chinese cabbage into individual leaves and cut out the thick leaf panicles in a wedge shape. Boil the leaves with boiling water and drain well. For the filling knead minced beef with a small organic egg and breadcrumbs. Season the minced meat with pepper, salt and Worcester sauce. Peel an onion, cut into small cubes and mix half with the minced meat. Form two long meatballs and wrap them into several leaves of China cabbage. Tie the cabbage roulades in shape with cotton yarn. Heat 1 tablespoon oil in a casserole dish, fry the cabbage roulades and the remaining onions until light and deglaze with vegetable stock. Put on a lid and stew the cabbage roulades at medium heat for about 15 minutes. Thicken the sauce with a level teaspoon of dark sauce thickener and season with salt and pepper. Arrange the cabbage roulades with the potato casserole on plates and serve with the sauce.

Servings: 2, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
376 kcal
32 g
28 g
17 g

(C)opyright by Marions Kochbuch