Spicy Cabbage Rolls
Ingredients for about 4 servings / 8 roulades:
- 1 large head of white cabbage
- 500 g mixed ground meat (beef/pork)
- 1 onion, finely chopped
- 1 egg
- 3 tbsp breadcrumbs
-
2–3 tbsp "Korn2Rock" by Rock'n'Rubs - 1 tsp mustard
- 250 ml vegetable or beef broth
- 1 can diced tomatoes (about 400 g)
- 2 tbsp oil for frying
- Kitchen twine or toothpicks
Preparation
- 1
Prepare the cabbage
Cut out the core from the cabbage head. Bring a large pot of water to a boil, add the cabbage head, and carefully remove the outer leaves as soon as they soften (about 10–12 leaves). Let the leaves drain and trim the thick stem so it lies flat.
- 2
Prepare the filling
Mix the ground meat thoroughly with onion, egg, breadcrumbs, mustard, and "Korn2Rock".
- 3
Roll up the roulades
Place 1–2 tablespoons of filling on each cabbage leaf, fold in the sides, and roll up. Secure with kitchen twine or toothpicks.
- 4
Sear
Heat oil in a large skillet or roasting pan, then sear the roulades on all sides over high heat.
- 5
Start the sauce
Deglaze with broth and tomatoes. Cover and let everything simmer over low heat for about 45–60 minutes. If needed, season again with a little “Korn2Rock.”
- 6
Serve
Remove the garnish and serve the roulades with the tomato sauce. They go perfectly with potatoes, boiled potatoes, or mashed potatoes.
