Autumnal Savoy Cabbage Rolls with Mince and Mushrooms

Hearty savoy cabbage rolls with a spiced meat filling, mushrooms and a creamy tomato sauce. A filling low-carb dish for autumn that gets by with few carbohydrates.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 4 pc large savoy cabbage leaves
• 250 g beef mince
• 100 g mushrooms
• 1 pc small onion
• 1 pc garlic clove
• 1 pc egg
• 40 g grated Parmesan
• 1 tsp tsp sweet paprika powder
• 1 tbsp tomato paste
• 200 ml vegetable stock
• 100 g crème fraîche
• 1 tbsp cooking oil
• salt
• pepper
• nutmeg

Method

1. Preheat the oven to 180 °C top and bottom heat. Bring a large pot of salted water to the boil.
2. Separate the savoy cabbage leaves from the thick stalks and blanch them in the boiling water for 3 minutes, then drain them in a sieve and let the leaves cool slightly.
3. Finely dice the onion and garlic. Clean the mushrooms and dice them small.
4. Heat the cooking oil in a pan and fry the onion and mushrooms in it for 5 minutes, until the liquid has evaporated. Briefly fry the garlic along with them.
5. Let the mushroom mixture cool and mix it well in a bowl with the beef mince, the egg, the Parmesan, paprika powder, salt, pepper and a pinch of nutmeg.
6. Place the cabbage leaves on the work surface, put a quarter of the filling on each, fold in the sides and roll the leaves up tightly.
7. Place the rolls seam side down in an ovenproof dish or an ovenproof pan. Stir the tomato paste into the stock and pour the mixture around the rolls.
8. Cover the dish and put it in the oven for 25 minutes, then remove the lids and cook for a further 10 minutes, until the mince is cooked through.
9. Take the rolls out. Stir the crème fraîche into the cooking juices, heat briefly and season with salt and pepper.
10. Serve the cabbage rolls with the sauce.