Savoy Cabbage Leaves or Wirsingroulade (German)

Dec 3, 2015 by Walter Malchow

This month is a Special German Recipe

Savoy Cabbage Leaves or Wirsingroulade (German)

INGREDIENTS

For 2 servings

8 large cabbage leaves

1 glass grilled and peeled peppers,

(7.06 oz. drained weight)

1 onion

1/2 bunch parsley smooth

8.88 oz. beef tartare

1/2 tablespoon dry marjoram

1 egg,

3 tablespoons breadcrumbs

Salt & pepper

1 1/2 tablespoons oil

1 can chunky tomatoes,

(14.11 oz.)

1 pinch of sugar

TIME

40 min

plus stew time

NUTRITIONAL INFORMATION

proportion

392 cal.

1.34 oz. protein

0.53 oz. fat

0.81oz carbohydrates

PREPARATION

1. Wash 8 large cabbage leaves and cook in boiling salted water 5 minutes. Drain, rinse and pat dry. Cut out the thick veining

2. Put the grilled and peeled peppers through a sieve and leave to drain. 1 onion finely diced. Pluck leaves from 1/2 bunch parsley smooth from the stems and finely chop. Mix beef with parsley, dried marjoram, 1 egg and breadcrumbs in a bowl. Season with salt and pepper. Vigorously mix.

3. Cut 4 peppers along one side. Layer 2 savoy leaves and place 1 pepper and spread 1/4 of the meat mixture on top. Fold and roll up the leaves and tie each with 2 pieces of kitchen string.

4. Preheat oven to 200 degrees (180 degrees convection). With oil in a wide saucepan, fry the roulades all around light brown and put on a plate. Fry onions in the frying fat until glazed, add 1 can of chunky tomatoes and 100 milliliters of water and heat. Season with salt, pepper and 1 pinch of sugar. Put roulades in sauce in a covered pot and place on the wire rack in the lower third of the oven. 45 min. Braise.

That’s all. Bon appetite. See you, Chef Walter. Cell (044-638) 110-4970

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