Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Place a sieve over a bowl. Place the red cabbage in the sieve, squeeze well with a spoon, drain. Place the red cabbage in a bowl, coarsely chop the walnuts, add along with the mustard, mix, season.
Rolls
Carefully unfold the pastry sheets, quarter, place approx. 2 tbsp of filling on the bottom half of each piece of pastry. Halve the Minipic sausages, place one piece on each. Fold in the sides, roll up tightly. Place the rolls on a baking tray lined with baking paper, brush with the oil.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200 °C, remove.
Mustard dip
Mix the sour single cream, mustard, salt and pepper in a small bowl. Serve the mustard dip with the red cabbage rolls.
| Serve with: | Leaf salad |
|---|
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