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Wine with food Stuffed savoy cabbage roulades with tomato sauce, mashed potatoes and Montepulciano d'Abruzzo

Stuffed savoy cabbage roulades with minced meat & tomato sauce

Savoy cabbage roulades combine tender savoy cabbage leaves with a juicy filling of minced meat, onions, spices and an aroma of fresh herbs. Tomato sugo as a fruity accompaniment underlines the rustic and hearty dish, which develops its full flavor through roasting and gentle braising. This recipe delivers comforting autumn cuisine and is ideal for cozy evenings with a glass of red wine.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Fall Cuisine, Main course
Cuisine German, Italian
Servings 2 Servings
Calories 520 kcal

Cooking utensils

  • 1 Large pot
  • 1 Roaster
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Kitchen twine or toothpicks

Ingredients
  

Savoy cabbage rolls:

  • 8 large savoy cabbage leaves
  • 250 g Mixed minced meat
  • 1 Small onion
  • 1 small roll soaked
  • 1 Egg
  • 1 EL mustard
  • Salt Pepper, nutmeg
  • 1 bunch of parsley

Tomato sugo:

  • 300 g Passata or strained tomatoes
  • 1 Garlic clove
  • 1 1 tbsp olive oil
  • Salt Pepper, sugar

Preparation
 

Preparation:

  • Blanch and drain the savoy cabbage leaves
  • Mix the minced meat mixture with the onion, bread roll, egg, mustard and spices
  • Fill, roll and fix sheets

Cooking:

  • Fry the roulades on all sides in a roasting pan
  • Boil the tomato sauce with oil and garlic
  • Cover the roulades with tomato sauce, braise for 45 mins.

Recommended sides:

  • Mashed potatoes
  • Lamb's lettuce with walnuts
  • toasted country bread

Nutritional values per portion

Calories: 520kcalCarbohydrates: 41gProtein: 33gFat: 22g
Keyword Autumn, Minced meat, Montepulciano, Red wine, Savoy cabbage roulade, Tomato sauce, Wine with food
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