300gcooked game meat or game mince (alternatively beef mince)
1 small finely diced onion
250gwild mushrooms such as chanterelles or porcini mushrooms
2eggs
2 to 3tspbreadcrumbs
400mlgame stock or meat stock
200mlsour cream
1tbspflour or starch for thickening
1tbspvinegar
1clove
1/2grated onion
salt, pepper
1tspsugar
Instructions
Detach 4 to 8 leaves from the cabbage head. Cut very strong center ribs slightly flat. This makes it easier to wrap later.
Boil 1 liter of water together with clove, sugar, salt and the grated onion. Gradually add the red cabbage leaves and cook for about 10 minutes. Drain over a colander.
Clean the mushrooms and cut them very finely. Sauté briefly in rendered clarified butter. Remove from pan and set aside.
Mix the minced meat well with salt, pepper, breadcrumbs, the diced onion, the egg and the cooled mushrooms.Use cooked game meat scraps that should be put through a meat grinder or chopped very finely.
Divide the mince mixture into 4 equal portions and place each on a red cabbage leaf (two small leaves if necessary). Fold the leaves in sideways and roll into a roulade. So that everything holds, fix with kitchen twine or roulade clips.
Sear the red wraps briefly on all sides in a roasting pan. Pour about half of the stock and simmer covered at low temperature for 1 hour.
Then remove the roulade and keep warm. For the sauce, add the remaining stock to the casserole. Bring to a boil. Mix flour with a little cold water and add. Allow to thicken slightly and add the sour cream. Season to taste with salt, pepper, lemon juice and sugar.You get a beautiful red and tasty gravy.
Tipps & Hinweise
Thuringian dumplings or boiled potatoes taste good with it.