Name: Cabbage rolls with potato and parsnip mash and vegetable sauce
Cook time: 45 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 12 Blätter Weißkohl; 250 g Rindermett; 1 Zwiebel (1); 2 Eigelb; etwas Salz; 400 ml Wasser; 1 Pastinake; 8 Kartoffeln; 20 g Butter; 100 ml Milch; etwas Salz; 1 Liter Wasser; 2 Stiele Petersilie; 1 Paprika; 0,5 Zucchini; 1 Karotte; 1 Zwiebel (1); 2 Zehen Knoblauch (1); 300 ml Wasser; 50 ml Rote Bete Saft; 50 ml Sahne; etwas Bratolivenöl; etwas Bio KräuterSalz

Cook time

For the Cabbage Rolls

Carefully remove about 12 cabbage leaves, cut out the stem in a V-shape, and blanch them in boiling water for a good 2-3 minutes, then drain briefly on a dish towel.
For the mincemeat filling, peel and finely dice the onion (1).
Then mix with the minced meat, egg yolk, and salt, and form 4 oblong patties.
Place one patty on each cabbage leaf, roll it into a roulade, and secure with kitchen twine.
Sear the roulades in a pot with olive oil, then add some water and simmer for 30 minutes.

For the Mash

Peel and chop the potatoes and parsnip, and boil them in 1 liter of water for a good 20 minutes.
Then drain the water. Mash with some butter, salt, and milk.

For the Sauce

Chop the vegetables and sauté them in a pot with oil, then deglaze with water and beetroot juice and cook for a good 15 minutes.
Then purée with some cream and season with Organic Herb Salt.