| Quantity | Ingredient |
|---|---|
| 80 g | Rice |
| Salt | |
| 500 g | Savoy cabbage |
| 2 | Onions |
| 4 tsp | Maize Germ Oil |
| 80 g | Fresh cheese |
| 120 g | Kassler cold cuts |
| 0,4 l | Beef Meat Broth |
| White Pepper |
For Kassler Kohl Rouladen cook rice first. Remove the leaves from the savoy cabbage. In a saucepan, boil plenty of water until it bubbles up. Blanch all leaves for 3 minutes, drain and rinse with cold water. Thick leaf panicles cut flat. Place two leaves on top of each other for the roulades. Put the rest of the cabbage aside. Cut 1 onion into rings. Lightly brown in 1 teaspoon of oil and set aside. Put the rice in a bowl. Add 40 g fresh cheese. Place 2 slices of Kassler on each leaf. Spread the filling on top and roll into roulades. Tie Kassler cabbage roulades with kitchen yarn. Heat 2 tsp oil in a frying pan. Lightly sauté the kassler cabbage roulades all around. Pour in 0.3 L stock. Put a lid on it. Braise at medium temperature for 10 minutes. Stir 40 g fresh cheese into the sauce. Spread the onion rings over the Kassler cabbage roulades. Cut the remaining savoy cabbage into strips and sauté in 1 tsp oil. Dice 1 onion, add and sauté. Add 0.1 l stock. Season with salt and pepper.
Servings: 4, Difficulty:
Preparation time: 45 minutes, Total duration: 45 minutes