Cabbage rolls with pearl barley vegetable filling
Time
Total preparation time: 1 hr. 15 min.
(for 4-5 persons)
ingredients
White cabbage or savoy cabbage leaves - approx. 12 roulades
Water and salt
Filling:
- 125g barley - medium (ie rather small barley)
- 100g ham cubes
- 2 onions - medium size
- 2 pck. Soup green - TK
- Spices = salt, pepper, thyme
- grained broth
- Bratmargarine
- Gravy + brown sauce
- Mondamin to tie
Sauce:
well, pick up a 1/2 l from the cabbage cooking water (or more - as the case may be)
preparation
Prepare cabbage leaves and blanch in boiling salted water (al dente - not too soft) - then allow to cool.
Cook the barley until soft and creamy - set aside. Cut the onion into small cubes and sauté with the finely diced ham cubes. Add TK greens, spices and a little grainy broth and cook again. Add the barley, mix well and allow to cool slightly.
Cover each cabbage leaf with one tablespoon of the filling and roll it into a roulade, wrap it with a roll staple or a strong twine (made of cotton!) And knot it so that everything stays together well. Now roast the roulades in a frying pan in fat (preferably margarine for roasting) until golden brown - turn gently until all sides are golden brown.
Remove the finished cabbage rolls from the pan and set aside. Now put the lifted cabbage water in this pan and boil briefly. Add the casserole casserole and gravy and cook. Stir, season to taste - season with spices if necessary. Mix with some lunar amine until the sauce has the desired consistency.
Carefully place the cabbage rolls in the sauce and make them warm enough to serve.
To taste delicious boiled potatoes.
