for 4 servings
- 12 leaves
day-old Bread roll
shallot (finely chopped)
- 4 cups
ground Meat (e. g. veal or turkey)
- breadcrumbs (as required)
red peppers (diced)
- 2 tablespoons
- ⅞ cup
- ⅜ cup
Blanch the cabbage leaves in boiling salted water for 1-2 minutes. Drain.
Soften the roll in warm water then wring out and mix with the shallots, minced meat and the egg. If the mixture is too soft, knead in some bread crumbs. Season with salt and stir in two thirds of the peppers.
Spread the mixture on the cabbage leaves - approx. 1 tbsp per leaf. Fold over the lower end and the sides and roll up. Secure with toothpicks and place in a steamer. Steam for 15-20 minutes until done.
To make the sauce, fry the remaining pepper in hot butter and add the stock and the cream. Simmer for around 10 minutes and then mix finely. Season with salt, lemon juice and ground black pepper and serve with the roulade.