Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cabbage rolls with potatoes
Hearty, hearty and full of flavor - these cabbage rolls with a spicy meat filling and potatoes are a real feel-good dish from traditional cuisine!
Cooking time: 1 hour
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | piece(s) | stale bread roll |
| 1 | piece(s) | white cabbage |
| 1 | piece(s) | onion |
| 750 | g | mixed ground beef & pork |
| 2 | piece(s) | eggs |
| 2 | teaspoon(s) | mustard, medium heat |
| 3 | tablespoon(s) | oil |
| 1 | tablespoon(s) | tomato paste |
| 1 | l | vegetable stock |
| 3 | tablespoon(s) | corn starch |
| 1 | pinch | sugar |
| Sweet paprika | ||
| Salt | ||
| Pepper | ||
Preparation
- Soak the bread roll in cold water. Meanwhile, clean and wash the white cabbage and cut out the stalk in a wedge shape. Briefly place the head of cabbage in ample boiling water, lift out and remove the outer 16 leaves (keep the rest of the cabbage).
- Blanch the 16 cabbage leaves in boiling water for 1 to 2 minutes, lift them out and drain well on a kitchen towel. Cut out the end of the »ribs« from each cabbage leaf in a V-shape.
- For the filling, peel and dice the onion. Squeeze out excess water from the bread roll. Knead the ground meat, eggs, salt, pepper, mustard, the breadcrumbs and a little paprika together. Place two cabbage leaves on top of each other. Shape the filling into 8 small loaves.
- Place 1 loaf on each cabbage leaf, roll up and tie with kitchen twine. Heat the oil in a roasting tin or large frying pan and fry the cabbage rolls in it, turning often. Add the tomato paste and sauté.
- Deglaze with vegetable stock, bring to a boil and let simmer on medium heat for 45 minutes. Remove the cabbage rolls and keep warm. Then bring the liquid to a boil, stir in the corn starch and bring to a boil again. Season the
sauce with salt, pepper and sugar and serve with the cabbage rolls. - This dish is best served with boiled and salted potatoes.
Wine tip
Deep dark ruby, opaque core, purple reflections, delicate ochre rim. Nuances of dark nougat and olive, fine oak savouriness, inviting bouquet. Complex, powerful, chocolaty core,...
Lake Neusiedl, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
