White cabbage and sausage roulades

Ingredients for 4 servings:

• 8 leaves white cabbage, large
• 500 g meat sausage
• 1 tbsp mustard, medium hot
• 1 tsp caraway seeds
• 4 tbsp oil
• ¼ liter broth (cube broth)
• 100 g tomato paste
• Salt and pepper, freshly ground

Instructions

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

Remove the cabbage leaves and slice them flat. Briefly immerse the pork sausage in boiling or ice-cold water and peel. Cut into 4 pieces, halve lengthwise, and brush the cut surfaces with mustard. Sprinkle some caraway seeds on each of the two cabbage leaves and place two pieces of pork sausage cut-side down. Roll up the cabbage leaves and tie them securely with cotton string. Heat the oil in a suitably sized saucepan and brown the roulades all over. Pour in the heated stock. Braise in a covered pan over medium heat for about 15 minutes. Transfer to a warmed plate. Mix the braising liquid with the tomato paste and simmer over low heat for a few minutes. Season to taste with salt and pepper.