Savoy cabbage roulades

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 savoy cabbage (500-1000 g)
• 1 egg(s)
• 1 onion(s)
• 500 ml vegetable stock
• Parsley
• salt and pepper
• e.g. mustard
• e.g. tomato paste
• n. B. Nuts
• e.g. carrot(s)
• Paprika powder
• Garlic
• breadcrumbs

Instructions

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

Remove the outer leaves from the savoy cabbage head (about 10-12 leaves) and cut out the stalks in a wedge shape. Boil the leaves in water for about 5 minutes until soft. Mix the minced meat with the egg, spices, and finely chopped onion. Season to taste, adding breadcrumbs as needed. Dry the savoy cabbage leaves thoroughly. Place about 1 tablespoon of the minced meat mixture on each savoy cabbage leaf and fold it in, securing it with a toothpick or similar if necessary. Place the savoy cabbage rolls in a large pan (roasting pan, casserole dish) and pour in the broth (there should be about 1-2 cm of broth left in the pan). Bake in a preheated oven at 180-200°C for about 45 minutes (score the minced meat to check it’s cooked through; this sometimes varies from oven to oven). Cut the remaining savoy cabbage into pieces and fry in butter in the pan. Add pepper and salt. Add small amounts of broth and simmer until the savoy cabbage is tender (about 10 minutes). Serve the cabbage as a side dish with mashed potatoes. If you like, you can make a sauce from the broth.