Savoy Cabbage Roulade

Meanwhile, cut bacon into narrow strips, peel and roughly dice onions. Fry the bacon. Sauté onion cubes in it. Cut sausages in half, wrap half a sausage in each cabbage leaf, pin the cabbage leaf with a wooden stick. Season roulades with a little pepper, then sauté in the bacon and onion mixture. Extinguish with clear soup. Drain tomatoes, add to roulades form. Add crème fraîche. Steam cabbage roulades with closed lid for 20 min.

Preparation time: about half an hour Cooking time: about 20 min. Per unit about 32 g egg white, 67 g fat, 26 g carbohydrates = 3701 joules (884 calories) Small tip: From the remaining savoy cabbage you can make a few days later, for example, a savoy stew with Schöpsernem.

The right accompaniment: boiled potatoes or cooked, peeled potatoes.

The suitable drink: A fresh Pils.

Our tip: Use bacon with a fine, smoky note!

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