Savoy Rolls with Tomato and Gingerbread Sauce

Total time 55 mins

Ingredients

2 portion(s)
4 
large savoy cabbage leaves
1 
shallot
1 
small bunch of parsley
250 g
minced beef
1 tsp
mustard
 ½ tsp
coarsely ground pepper
4 
large tomatoes
1 
small onion
1 
sprig of thyme
200 ml
vegetable stock
1 tbsp
tomato puree
of sugar
of gingerbread spice (or a little ground cinnamon and ginger)
Nutritional facts (per portion): 1444 kJ  /  345 kcal
18.5 g Fat
33.1 g Protein
10.9 g Carbohydrates

Preparation

Step 1

Blanch the cabbage leaves in boiling salted water for approx. 3 minutes, rinse under cold water and cut any excess stem flat. Peel and finely chop the shallot, wash the parsley and chop finely. Combine the minced meat, shallot, parsley, mustard and pepper and season with a little naturally brewed soy sauce. Distribute the meat on the cabbage leaves, roll up tightly and bind with kitchen twine.

Step 2

Wash the tomatoes, remove the stems and chop roughly. Peel the onions and chop finely. Pluck the thyme leaves off the stems and place everything in an oven-proof dish, pour over the stock, place the rolls on top and cook in a pre-heated oven at 180 degrees Centigrade for approximately 40 minutes, turning occasionally. Arrange the rolls on plates and reduce the remaining liquid. Then season it with tomato puree, sugar and gingerbread spice and pour over the rolls. Serve with fluffy mashed potatoes.

Recipe-ID: 259

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Blanch the cabbage leaves in boiling salted water for approx. 3 minutes, rinse under cold water and cut any excess stem flat. Peel and finely chop the shallot, wash the parsley and chop finely. Combine the minced meat, shallot, parsley, mustard and pepper and season with a little naturally brewed soy sauce. Distribute the meat on the cabbage leaves, roll up tightly and bind with kitchen twine.

Wash the tomatoes, remove the stems and chop roughly. Peel the onions and chop finely. Pluck the thyme leaves off the stems and place everything in an oven-proof dish, pour over the stock, place the rolls on top and cook in a pre-heated oven at 180 degrees Centigrade for approximately 40 minutes, turning occasionally. Arrange the rolls on plates and reduce the remaining liquid. Then season it with tomato puree, sugar and gingerbread spice and pour over the rolls. Serve with fluffy mashed potatoes.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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