Red Cabbage Rolls

For the red cabbage rolls, first clean the red cabbage leaves and, if necessary, lightly cut out or smooth out thick leaf veins. Blanch the red cabbage leaves in boiling salted water for about 1-2 minutes, remove, rinse with ice cold water, drain and pat dry.

Put the minced meat into a bowl. Season with pepper, salt, marjoram, allspice, thyme, cinnamon and hot mustard and season to taste.

Preheat the oven to 165 °C top and bottom heat.

Peel and finely dice the shallots. Sauté in 1 tablespoon clarified butter until translucent and add to the mince. Mix everything together well.

Lay out the sheets on a board, spread the mince evenly over all, fold in the ends and roll up.

Heat the remaining clarified butter in an ovenproof pan and fry the cabbage rolls in it, seam side down, for about 3-4 minutes. Deglaze with port wine, let it boil away a bit and add soup.

Cook the red cabbage roulades in the oven for about 35 minutes. Remove and serve hot. Drizzle with the roasting juices on the plate.

Preparation Tip:

For example, parsley root puree goes well with the red cabbage roulades.

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