White cabbage rolls with sausage filling in tomato sauce

Ingredients for 4 servings:

• 1 large head of white cabbage
• 400 g bratwurst, coarse, about 4 pieces or alternatively pork mince
• 250 g mushrooms
• 1 large onion(s)
• 4 m.-sized carrot(s)
• 1 bunch of spring onions
• 2 tbsp tomato paste
• 100 ml cream
• 2 tbsp flour
• oil
• Vegetable broth, granulated
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Finely dice the onion and mushrooms and fry in a little oil, then let cool. Remove the stalk and any wilted leaves from the white cabbage and simmer in a large pot of boiling water until the outer leaves easily peel off. I need about 16 leaves for 8 roulades – always use the smallest and largest. Mix the sausage meat (without skin) or ground pork with the cooled onion and mushroom mixture. Place two cabbage leaves on top of each other, opposite each other, fill with the sausage meat mixture, fold in the sides (otherwise they will roll up again), and roll up. Briefly fry the four carrots, cut into sticks, in a little oil in a large (non-stick) pan. Place the roulades on top, seam-side down, baste with vegetable stock until they are just covered, and simmer gently, covered, for about 1 hour. Remove the roulades from the sauce and keep warm. Add the cream and tomato paste to the stock in the pan and reduce the sauce to the desired thickness. Then add the sliced ​​spring onions, simmer for another 5 minutes, and thicken the sauce with a little flour (mixed with a little water), if desired. Season with salt and pepper. Serve with boiled potatoes.