Kohlrouladen mit Polenta

Great combination and nicely rolled!

Ingredients for 4 portions:

8 cabbage leaves of the same size /// 500 ml water /// 50 gr butter /// 2 eggs /// olive oil, nutmeg and salt


• Remove the stalks from the cabbage leaves and blanch.
• Bring the water, butter and salt to the boil. Slowly stir in the polenta and simmer over a low heat. Leave to cool slightly before adding the eggs.
• Divide the polenta mixture between the cabbage leaves and wrap. Secure with toothpicks if necessary.
• Fry the roulades in a pan lightly coated with oil over a medium heat. Best served with fresh tomato sauce.
• Tip: also add bacon cubes or pieces of cheese to the filling. \\\


Enjoy your meal!