Savoy cabbage rolls according to great-grandmother's recipe

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 1 bun, stale, soaked and squeezed
• 1 egg(s)
• 1 onion(s), diced
• 1 m.-large savoy cabbage
• 60 g bacon, fat, diced
• 1 tbsp oil
• ¾ liter of hot water
• 3 tsp, heaped broth, instant
• salt and pepper
• nutmeg
• some flour to thicken
• some cold water to thicken

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

technically improved

Make a dough with the ground meat, bread roll, egg, onion, salt, and pepper. Remove the savoy cabbage leaves from the stalk (discard the outer ones) and flatten the lower middle fiber of the leaves. Thoroughly clean the savoy cabbage leaves, then blanch them in portions on a flat plate in the microwave at 500 watts for about 3 minutes. Then place two leaves against each other and top each with 50g of ground meat. Roll up and wrap with string or use roulade clips. Dice the bacon and fry in the hot oil in a large pot over medium heat, then remove the bacon cubes. Sear the savoy cabbage rolls in the fat on all sides, then top with the hot water and add the instant broth. Finely crumble the remaining ground meat, cut the remaining savoy cabbage into thin strips, and add both. Simmer with the lid closed at medium heat for about 50 minutes until tender, then remove the savoy cabbage rolls. Mix a little flour with water to thicken the sauce. Then season with salt, pepper, and nutmeg. Add the savoy cabbage rolls to the sauce.