Dresden cabbage rolls

Ingredients for 4 servings:

• 1 kg white cabbage
• 2 tbsp caraway seeds, chopped
• 200 g minced beef
• 200 g minced pork
• 1 roll
• 2 eggs
• 2 onions
• salt and pepper
• 150 g smoked meat, finely diced
• 2 tbsp flour
• 250 ml meat broth
• 4 tbsp sour cream
• 1 tsp butter
• Fat, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the stalk out of the cabbage head and briefly blanch the head in boiling water. Remove the leaves. Lay 2 to 3 large cabbage leaves per person side by side, overlapping slightly. Sprinkle with caraway seeds. For the filling, mix the minced meat, a bread roll that has been soaked in water and then squeezed out the water, eggs, onions, salt, and pepper. Knead in the smoked meat cubes. Place the filling on the cabbage leaves, roll the leaves up, and secure them with roulade pins. Coat in flour and fry all over in the heated frying fat. Add some finely chopped cabbage. Pour in the broth, cover, and simmer gently for about 1 hour. Refine the sauce with sour cream and butter.