Cabbage Roulade
Ingredients
- Ingredients
- 1 large White cabbage
- 400 grams Ground meat
- 1 egg
- 1 White roll
- 2 Tbsps chopped parsley
- 4 garlic cloves
- 1 tsp ground paprika
- 2 Tbsps vegetable oil
- 4 shallots
- 1 pinch ground cilantro
- 15 thin slices Bacon
- 2 Tomatoes
- salt
- peppers
- ¼ l Sour cream
- ⅛ l water
- butter (to grease the baking dish)
- As a side dish
- Boiled potato
Preparation steps
Boil plenty of water in a large pot. Remove core from cabbage. Discard. Add cabbage to pot, boil 5 minutes. Remove cabbage, separate leaves, and place them in bowl of cold water.
Peel and finely chop shallots. Soak bread in water, squeezing out excess liquid. Sauté shallots in oil, add two of the garlic cloves, peeled and pressed, and sauté briefly. In a bowl, mix ground beef with shallot-garlic mixture, egg, soaked bread, coriander, paprika, and chopped parsley. Season with salt and pepper.
Lay the cabbage leaves out separately on a kitchen towel, covering with a second cloth. Flatten carefully with the bottom of a heavy skillet. Remove cloth, place some meat mixture on each leaf, and roll up, folding in the sides.
Line a greased casserole with some of the bacon. Lay cabbage rolls on top. Cut the tomatoes into large cubes and add to casserole with remaining 2 cloves of garlic. Pour some water in bottom of casserole. Cover the rolls with remaining bacon. Cover casserole with foil. Cook about 45 minutes in a preheated 170˚C (approximately 350˚F) oven. Remove the foil 10 minutes before end of cooking, so that the rolls get some color. Remove cabbage rolls and bacon from casserole. Stir sour cream until smooth. Mix sour cream into casserole to make gravy. Serve cabbage rolls and gravy with boiled potatoes and seasoning.
