Beef olives with cabbage filling

Recipe from: 3/30/1989 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    thin, flat slices of beef
  • salt
  • pepper
  • whole coriander
  • 4
    cabbage leaves
  • 200
    g
    carrots, thinly sliced
  • 200
    g
    Gouda cheese, diced
  • 25
    ml
    butter
  • 125
    ml
    meat stock
  • 25
    ml
    cream
 

Method

 
Season the beef to taste with the salt, pepper and freshly ground coriander. Blanch the cabbage leaves for 3 minutes in boiling water. Drain and remove the veins. Place a cabbage leaf on top of each slice of beef and arrange the carrot strips and diced cheese on top. Roll up tightly and secure with toothpicks. Fry rapidly in the melted better until brown. Add the meat stock, reduce the heat and simmer until the meat is tender. Remove the beef olives and add the cream to the sauce. Season with salt and pepper to taste, and serve with the beef olives.
 

Read more on: bake  |  beef  |  shallow-fry
 

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