Savoy cabbage rolls

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 2 slices of bread from the previous day
• 100 ml milk
• 2 onions
• 6 tbsp butter
• 3 tbsp parsley
• 1 egg(s)
• 500 g minced pork or mixed
• ½ liter vegetable broth or meat broth
• salt and pepper
• nutmeg
• Paprika powder
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

You could also call it savoy cabbage wrap

Remove 12 large leaves from the savoy cabbage, trim out a small portion of the center stalk, and blanch the leaves in boiling salted water for 2 minutes. Dice the bread and pour hot milk over it. Quarter the remaining savoy cabbage, trim out the center stalk in a cone shape, cut the savoy cabbage into strips, rinse briefly, and drain well. In the meantime, preheat the oven to 225°C (top/bottom heat). Dice the onions and sauté them in 2 tablespoons of butter along with the savoy cabbage strips. Gradually add the savoy cabbage; it will shrink quickly. Season with salt, pepper, and nutmeg. Let the mixture cool slightly and mix well with the parsley, soaked bread, egg, and ground meat; season again generously with salt, pepper, and paprika. Wrap 1-2 tablespoons of the meat mixture in each savoy cabbage leaf. Place the roulades, seam-side down, in a greased, ovenproof dish. Add the remaining butter in small pieces to the savoy cabbage rolls. Roast the cabbage rolls without liquid in the oven for about 15 minutes, until they begin to brown, then add the broth. Roast the rolls for another 45 minutes. This dish will feed 4 adults. However, we prefer to serve it with homemade mashed potatoes, so this amount would certainly feed 6 adults.