Apple cabbage rolls with calvado sauce

For 4 people
  • 1 head of white cabbage (approx. 1 kg)
  • 2 Apples
  • 1 onion
  • 500 g mixed minced meat
  • 2 EL breadcrumbs
  • 1 EL medium hot mustard
  • 1 Egg (Size M)
  • salt
  • black pepper
  • 2 EL Oil
  • 1 EL Instant vegetable broth
  • 750 g waxy potatoes
  • 2 EL Calvados
  • 2–3 EL darker Sauce binder
  • 1/2 Bundle Parsley
  • Kitchen thread
90 minutes
light
1.
Clean the cabbage and cut out the stalk in a wedge shape. Boil the cabbage in plenty of boiling water for about 8 minutes. Gradually peel off 8 sheets. Cut the thick ribs flat. Cut the remaining cabbage into small pieces
2.
Wash the apples, quarter them and cut out the core. Cut the apples into cubes. Peel onion and chop finely. Knead the mince, breadcrumbs, onion, mustard, 1/4 of the apple cubes and egg. Season with salt and pepper. Place two cabbage leaves on top of each other. Shape the mince into 4 long dumplings, place on the cabbage leaves and roll up tightly. Wrap with kitchen twine
3.
Heat the oil in a roaster. Fry the roulades all over, remove. Fry the cabbage in the frying fat, pour in 600 ml of water, bring to the boil, stir in the stock. Add the roulades and cook covered for approx. 40 minutes
4.
Peel, wash and cut the potatoes. Cook in boiling salted water for about 20 minutes. Take out the roulades, let the cabbage drain, collect the cooking liquid. Season the cabbage with salt and pepper, keep warm. Heat the oil in a pan, sauté the remaining apples in it. Pour in the cooking liquid and calvados, bring to the boil, stir in the sauce thickener and season to taste with salt and pepper
5.
Heat the roulades in the sauce. Wash the parsley, pat dry, cut into strips. Drain the potatoes, let them evaporate briefly, sprinkle with the parsley. Arrange roulades, sauce, potatoes and cabbage on a plate
1 person approx.:
  • 660 kcal
  • 2770 kJ
  • 34 g protein
  • 33 g fat
  • 49 g carbohydrates

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