Savoy cabbage roll balls from the oven

Ingredients for 4 servings:

• 1 large savoy cabbage
• 30 g pearl barley, medium-sized
• 500 g minced beef
• 1 garlic clove(s)
• 1 tbsp Dijon mustard
• 400 ml vegetable stock, cold
• possibly water, if necessary
• 2 tbsp butter
• 200 ml cream
• 2 tbsp flour
• 2 tsp horseradish
• n. B. Chives, chopped
• e.g. salt and pepper
• 1 tsp marjoram

Instructions

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

classic yet modern

Boil the pearl barley in salted water for 25 minutes until soft, then let cool. Cut out the stalks from the savoy cabbage leaves and clean any dirt from the leaves with water. Boil the leaves in salted water for 5 minutes. Finely chop the garlic clove. Season the minced meat with salt and pepper. Knead the garlic clove, marjoram, mustard, and pearl barley into the mince. Preheat the oven to 220°C (top/bottom heat). Place some of the mince on a savoy cabbage leaf, fold the ends over each other to form a ball, and place the folded side down in a baking dish. Add 300ml of vegetable stock and a little water, if desired, to the baking dish. The savoy cabbage balls should be about one-third submerged in the liquid. Cook the savoy cabbage balls in the oven for 45 minutes, basting them with the liquid occasionally. For the sauce, heat the butter in a saucepan. When it starts to foam, add the flour and stir quickly. Add the remaining 100 ml of cold vegetable stock (it’s important that the stock is cold to avoid lumps). Add the cream and stir in the horseradish. Season with salt and pepper to taste. The sauce should have a creamy consistency. If it’s too thin, stir in a little more flour; if it’s too thick, add a little milk. Serve the balls sprinkled with chives. Serve with potatoes.