Cabbage Wrap with Veal Sausage Meat

Pasta dishes are just always delicious!

To prepare the savoy cabbage: cut savoy cabbage leaves into small pieces, make 5 min in water, quench cooled.

1. peppers with the peeler free from the skin, cut in half, remove the seeds, cut very small into cubes. Peel onions, finely dice and sauté half in butter until translucent.

2. mix veal sausage meat with diced peppers, stewed onions, 2 tablespoons horseradish, chive rolls, salt, pepper and cayenne pepper.

3. spread filling evenly on cabbage leaves, wrap edges, roll up, pin with chopsticks. Fry heartily in oil on all sides, add remaining onions. Extinguish with a little bit of clear soup and in about 50 ml of tomato juice from the can. Cover and cook for about 15 minutes, adding a little bit of clear soup and tomato juice repeatedly.

Remove the finished roulades from the sauce. Pour in tomatoes, chop, lightly roll for 5 min. Season the sauce with sugar, salt and cayenne pepper. Add roulades repeatedly.

Serve with ribbon noodles.

Jörg Weinkauf

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