Cabbage rolls

Ingredients for 4 servings:

• 100 g white cabbage, chopped
• 300 g minced meat
• 1 onion(s), diced
• ½ roll, dry
• salt and pepper
• 12 leaves of white cabbage
• 350 ml water
• 3 tsp vegetable broth
• nutmeg
• 100 ml milk (coffee milk)
• Sauce thickener
• Water
• Fat

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Carefully separate 12 leaves from the white cabbage and boil them briefly in water, then chop the rest. Remove the leaves, add the chopped white cabbage, and simmer briefly. Drain and reserve the remaining vegetable stock. Mix the minced meat, a soaked bread roll, 1 small diced onion, and the chopped white cabbage, and season with salt and pepper. Fill the pre-cooked white cabbage leaves with the minced meat, roll them up, and wrap them with string. Brown the roulades all over in a little fat and deglaze with 350 ml of water (reserved vegetable stock). Add the granulated vegetable stock. Simmer the roulades for about 30 minutes, turning occasionally. Remove the roulades and season the sauce with nutmeg, salt, and pepper. Stir in the coffee milk and bring everything back to a boil briefly. Thicken the sauce with a little sauce thickener and return the roulades to the sauce. Boiled potatoes go very well with this.