Cabbage rolls in a Roman pot

Ingredients for 4 servings:

• 1 kg white cabbage or savoy cabbage
• 4 large onions
• 500 g minced meat, mixed
• 1 m.-sized egg(s)
• 1 roll
• some salt and pepper
• Caraway seeds
• 5 tbsp oil for frying
• 1 tbsp butter

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 25 minutes

Remove the wilted outer leaves from the cabbage and place the head in boiling salted water until the top 12 leaves come away easily. Slice the thick ribs flat. Soak the bread roll in water and then squeeze out any excess water. Dice 2 onions and mix with the minced meat, egg, bread roll, salt and pepper. Divide the filling into 6 portions. Stack 2 cabbage leaves on top of each other, add some of the filling, roll up the leaves and secure with roulade pins. Chop the remaining cabbage and place it in the watered Roman pot with the two remaining onions, salt, pepper and caraway seeds. Brown the roulades in a pan with a little oil and place them on top of the cabbage. Melt the butter and pour it over the roulades. Cook the cabbage rolls in the oven at 200°C (top/bottom heat) for 2 hours. Do not preheat the oven.