Cabbage Rolls

Name: Cabbage Rolls
Ingredients: 1 medium cabbage; 500 g minced pork; 1 medium onion, finely diced; 2 tbsp breadcrumbs; 1 tbsp mustard; 1 medium egg; 2 medium apples, diced; 2 tbsp oil; 600 ml vegetable stock; 750 g waxy potatoes, peeled and chopped; 2-3 tbsp cornflour, mixed with 2-3 tbsp cold water; 3-4 stalks parsley, chopped; 2 tbsp calvados

13 ingredients

4 steps

Ingredients

1 medium cabbage
500 g minced pork
1 medium onion, finely diced
2 tbsp breadcrumbs
1 tbsp mustard
1 medium egg
2 medium apples, diced
2 tbsp oil
600 ml vegetable stock
750 g waxy potatoes, peeled and chopped
2-3 tbsp cornflour, mixed with 2-3 tbsp cold water
3-4 stalks parsley, chopped
2 tbsp calvados

Directions

1

Boil the cabbage in salted water for about 8 minutes. Remove 8 outer leaves and chop the rest.
2

In a bowl mix together the pork, onion, breadcrumbs, mustard, egg and 1/4 of the apple. Season with salt and pepper, shape into 4 balls and wrap each ball with 2 cabbage leaves.
3

Heat 1 tbsp oil in a large pan and cook the cabbage rolls on both sides until browned. Remove the rolls and saute the chopped cabbage. Add the stock, return the rolls to the pan, cover and simmer for about 40 minutes. In a separate pan, boil the potatoes in boiling salted water for about 20 minutes.
4

Heat 1 tbsp oil in a frying pan and saute the remaining apples in it. Remove the rolls and cabbage from the cooking liquid and set aside, keeping warm. Add the cooking liquid to the apples, stir in the calvados and cornstarch. Let simmer until thickened. Heat the rolls in the apple sauce and serve with the potatoes and cabbage, garnished with chopped parsley.