pointed cabbage and minced meat rolls

Ingredients for 4 servings:

• 1 pointed cabbage
• 400 g minced meat
• 3 tbsp heaped breadcrumbs
• 1 egg(s)
• ½ vegetable onion(s)
• 1 garlic clove(s)
• 1 handful of parsley
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot
• e.g. salt and pepper
• 1 chili pepper(s)
• 1 tbsp, heaped oil (crispy chili oil)
• 2 tsp beef broth powder
• 100 ml water, hot
• 250 ml tomatoes, pureed
• 150 g shepherd’s cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Remove the outer leaves from the pointed cabbage and remove the tough stalk and the center stalk. Heat the whole pointed cabbage in a large pot of water for about 10 minutes. Meanwhile, place the minced meat in a large bowl and mix with the breadcrumbs, egg, finely diced onion, chopped garlic clove, chopped parsley, paprika, salt, pepper, chopped chili pepper, and crispy chili oil. Crumble the feta cheese and add it as well. Knead all ingredients together thoroughly. Remove the cooked pointed cabbage from the water and separate the soft, warm leaves one by one. Halve the large leaves and again remove the center stalk. Spoon the minced meat mixture onto the cabbage leaves in portions and roll them up tightly. Place the rolls in a baking dish. You can also arrange two layers on top of each other. Dissolve the broth powder in the water. Then mix the passata with the beef broth and pour over the rolls. Preheat the oven to 160°C (top/bottom heat) and bake the rolls for about 30 minutes. Gnocchi with bacon can be served as a side dish.