Not every dish looks appetising but this one wasn't half bad. It is beef mince wrapped in savoy cabbage, simmered in a gravy made from stock, creme fraiche, capers and mustard.
1 savoy cabbage
500 g beef mince
2 tomatoes, seeds removed and chopped up
1 onion, chopped
4 tbsp oil
1 tbsp mustard
3 tbsp crème fraîche
3-4 tbsp capers
300 ml beef stock
salt & pepper
thyme to taste
Wash the savoy cabbage and blanch 12 leaves in boiling water for 2 minutes. Refresh in cold water and drain well.
Chop 50g of the leftover savoy cabbage and mix with the tomatoes and onions. Salt and pepper, and season with thyme. Add 2 tbsp of oil to a frying pan and swet the mixture until soft. Set aside and allow to cool.
Season the beef mince (and rather use more than not enough). I used salt, pepper, onion powder, garlic powder and smoked paprika. Add the vegetable mixture to the beef mince and mix thoroughly.
Add some of the meat mixture to each savoy leave, roll up and wrap them using some string.
Heat 2 tbsp of oil in the frying pan and briskly fry off your roulades from all sides. Add the stock und leave the roulades to cook for 15-20 minutes turning them occasionally.
Remove the roulades from the frying pan and add the crème fraîche, mustard, and capers. Salt and pepper to taste.
© Cook, Little Pot, Cook - 2017