Cabbage rolls with minced meat in tomato-stock sauce & potatoes

Ingredients (Serves: 2)

• Green cabbage440 g
• Minced beef140 g
• Minced pork60 g
• Onion80 g
• Breadcrumbs30 g
• Eggs50 g
• Tomato paste30 g
• Beef stock300 g
• Wheat flour16 g
• Potatoes300 g
• Olive oil16 g
• Sweet paprika4 g
• Caraway seeds2 g
• Dried marjoram2 g
• Fresh parsley (optional)6 g

Method

1. 1

   Cut out the cabbage core and blanch the whole head in a large pot of boiling water for 5 minutes, then peel off the large leaves and trim the thick ribs.

2. 2

   Mix the beef and pork mince with the chopped onion, breadcrumbs, egg, paprika, marjoram, salt and pepper, divide into portions and roll each one tightly in a cabbage leaf.

3. 3

   Brown the rolls in a pan with the olive oil for 5 minutes, turning them, then transfer them to a baking dish seam side down.

4. 4

   Stir the tomato paste, caraway and beef stock into the pan, pour it over the rolls, cover and bake at 180°C for 40 minutes, while the peeled potatoes boil for 20 minutes.

5. 5

   Thicken the sauce with the flour stirred into a little cold water, simmer for 3 minutes, and serve the rolls with the potatoes and, if using, chopped parsley.

Nutrition per serving

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