Beef olives with cabbage filling

Name: Beef olives with cabbage filling
Yield: 4 servings
Cuisine: Bake
Ingredients: 500.00 g beef thinly sliced; salt; freshly ground black pepper; coriander seeds, whole; 4.00 cabbage; 200.00 g carrots thinly sliced; 200.00 g gouda cheese diced; 25.00 ml butter; 125.00 ml stock meat; 25.00 ml cream

4 servings

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Beef

By Food24 November 03 2009

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Ingredients (10)

500.00 g	beef — thinly sliced
	salt
	freshly ground black pepper
	coriander — seeds, whole
4.00	cabbage
200.00 g	carrots — thinly sliced
200.00 g	gouda cheese — diced
25.00 ml	butter
125.00 ml	stock — meat
25.00 ml	cream

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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.