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Cabbage roulade

SUITABLE FOR FREEZING

Preparation time:

about 30 minutes

Braising time: about 45 minutes

water salt 1 head Savoy cabbage or white cabbage (about 1.5 kg/3¹/₄ lb)

For the filling:

1 day-old bread roll 1 onion 1 egg (medium) about 1 teaspoon medium strong mustard 375g/13 oz minced (ground) beef salt freshly ground pepper 4 tablespoons cooking oil, e.g. rapeseed (canola) oil 500 ml/17 fl oz (2¹/₄ cups) vegetable stock 1–2 teaspoons cornflour (cornstarch) 2 tablespoons cold water

Also:

cooking string or roulade needles

Per serving:

P: 23 g, F: 25 g, C: 12 g, kJ: 1517, kcal: 362, CU: 1.0

1 Bring plenty of water to the boil in a large pan. Add salt at the rate of 1 tea spoon salt per 1 litre/1³/₄ pints (4¹/₄ cups) water. Meanwhile remove any yellowish outer leaves from the Savoy or white cabbage. Rinse the cabbage, leave to drain and cut out the base of the stalk by removing a cone-shaped piece (photograph 1). Place the cabbage in the boiling water until the outer leaves become detached. Repeat this process until you have removed 12 large leaves which are sufficiently soft. Pat the leaves dry and shave off the thick leaf vein in the middle to make it flat.

2 To make the stuffing, soak the roll in cold water. Peel and chop the onion. Squeeze the roll to remove as much water as possible, then mix together with the chopped onion, egg, mustard and minced (ground) meat. Season with salt and pepper.

3 For each serving, place 2–3 large leaves on top of each other and put a quarter of the stuffing on top; then roll them up (photograph 2). Secure the roulades by tying cooking string round each one or secure with roulade needles (photograph 3).

4 Heat the oil in a pan. Add the roulades and brown on all sides. Add the vegetable stock. Cover and cook the roulades over low heat for about 45 minutes, stirring occasionally.

5 Take the cooked roulades out of the pan, remove the cooking string or roulade needles. Arrange the roulades on a previously warmed dish and keep in warm place.

6 Stir together the cornflour (cornstarch) and water. Bring the cooking liquid to the boil and stir in the mixture just prepared with a whisk. Bring the sauce to the boil again and simmer gently for about 5 minutes. Season the sauce with salt and pepper and serve with the roulade.

Serve with: boiled potatoes (p. 158), mashed potatoes (p. 166), bread dumplings (p. 172) or potato dumplings (p. 170).

TIP» Use the rest of the cabbage to make a vegetable accompaniment for another dish (Savoy cabbage, p. 132), for soup or in a stew.

Variation: Instead of the soaked roll, use 50 g/2 oz cooked rice to add to the minced (ground) meat.

Recipe variation: For vegetarian roulades, prepare the cabbage as described in the recipe and detach 12 leaves from it. Cut the rest of the cabbage into strips. Prepare 300 g/10 oz carrots, peel, wash, leave to drain and chop. Peel and chop 1 onion. Melt 30 g/1 oz (2 tablespoons) butter or margarine in a pan, stir in the strips of cabbage, chopped carrots and onions, then fry (sauté) while continuing to stir. Add about 125 ml/4 fl oz (¹/₂ cup) vegetable stock, bring to the boil and cook for about 5 minutes. Season with salt, pepper and caraway. Then continue as described from step 3 onwards.