Cabbage wrap

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• 1 tbsp, heaped almond flour
• 1 m.-sized onion(s)
• 1 tsp, heaped mustard
• marjoram
• salt and pepper
• e.g. garlic and spices
• 1 small head of cabbage, of your choice, e.g. red cabbage
• Oil for frying
• 2 onions, coarsely chopped
• 1 tbsp, heaped tomato paste
• 2 shots of balsamic vinegar
• e.g. salt and pepper
• n. B. Caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Slow carb compliant, without carbohydrates

Separate large leaves from each cabbage head, cut a small slit in the stalk, and boil them in a large pot of water for about 5-10 minutes until slightly soft. The cooking time also varies depending on the type of cabbage. Savoy cabbage, for example, has a thinner and more flexible structure than white cabbage. Immediately rinse the leaves in ice-cold water to stop the cooking process immediately and preserve the color. The leaves should not be cooked all the way through, but should be as flexible as possible for rolling. Knead the ground meat, egg, almond flour, diced onion, mustard, marjoram, salt, pepper, garlic, and any other spices you like into a firm dough for about 5 minutes. Now lay out the cabbage leaves and place a large dollop of the minced mixture in the center. Roll up the leaves and, if necessary, secure them with roulade pins or kitchen string. I usually forgo securing them and am especially careful when turning them. Now fry the cabbage wraps well on all sides in hot oil. The roasted aromas on the cabbage are particularly delicious. First, place the roulades on a plate and then roast the roughly chopped onions thoroughly. Finely chop the rest of the cabbage and add to the onions. Season well. I always like to add a good pinch of caraway seeds to cabbage dishes. Stir in the tomato paste and roast well. Deglaze with the balsamic vinegar. Next, stir in 300–500 ml of water or broth. This depends on how thin you want the sauce to be. Place the cabbage wraps back in the cabbage and onion broth and let them simmer gently with the lid on for about 30 minutes. Then remove the cabbage wraps and set aside. To create a smooth sauce, simply puree the vegetables and broth. Season to taste at the end and return the cabbage wraps to the broth. I like this best with simply boiled sweet potatoes.