Name: Savoy cabbage rolls in spicy tomato shell
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 Portionen
Ingredients: 1 piece Head of Savoy cabbage; 1 clove Garlic; 1 piece Egg (room temperature); 1 tbsp Mustard; 3 tbsp Coarse rolled oats; 400 g Mixed minced meat; 400 g Tomatoes; 1 tbsp Herbs of Provence, dried; 4 tbsp Vegetable oil; Pepper; Salt

Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Savoy cabbage rolls in spicy tomato shell is ready in 1 h 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These Savoy cabbage rolls are a hearty and filling dish that is especially good in the colder months. The Savoy cabbage, filled with a spicy minced meat mixture, is braised in an aromatic tomato sauce. The oatmeal in the filling keeps the roulades nice and juicy. I like to make them when I feel like something hearty that isn't too heavy. The preparation takes a while, but the result is worth it! Ideal for a cozy dinner with friends or family.

Ingredients (11 ingredients)

Preparation (7 steps)

Prepare Savoy cabbage

Remove the outer leaves from the Savoy cabbage. Then carefully detach 8 large Savoy cabbage leaves from the stalk. Cut out the thick leaf ribs from the middle. Briefly blanch the leaves in boiling salted water and then quench. Let the leaves drain on a kitchen towel and pat dry carefully. Preheat oven to 160°C circulating air.

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 7

Put 1 clove of garlic in the mixing bowl and chop for 3 sec./level 7. Scrape down with the spatula.

Prepare minced meat filling

Thermomix® Setting

20 sec/Speed 4

Add 400 g mixed minced meat, 1 egg (room temperature), 1 tbsp mustard, 3 tbsp coarse rolled oats, pepper, salt and 1 tbsp Herbs of Provence, dried, to the mixing bowl and mix for 20 sec./level 4.

Fill and shape roulades

Place 2 Savoy cabbage leaves on top of each other and place ¼ of the minced meat mixture on the lower end, leaving 2-3 cm space on the sides. Fold the sides over the filling and roll everything up into a roulade. Tie with kitchen twine to form a roulade.