Cabbage rolls made from Brussels sprouts

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 200 g minced meat, mixed
• ½ roll
• Water for soaking
• 1 egg(s)
• 100 g bacon, streaky
• ½ chili pepper(s)
• some mustard
• marjoram
• Paprika powder
• salt and pepper
• some cream
• some meat broth or vegetable broth
• 1 shot of white wine (approx. 50 ml)
• 1 small onion(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

also for the party

Blanch the Brussels sprouts briefly and set aside. Mix the meat (without the bacon), the soaked bread roll, the spices (onion and chili pepper, finely diced and lightly sautéed), and the egg. Now you can pour the meat mixture onto the removed cabbage leaves and then wrap them with more cabbage leaves (always Brussels sprouts). Or you can remove the “heart” of the Brussels sprouts (whole) (to do this, gently press the leaves apart) and replace it with the meat mixture (my preferred method). Tie them together with kitchen string, if necessary. Fry them in a pan until they brown slightly. Add a few cubes of bacon. Once they have browned slightly, deglaze with a splash of white wine and let stand for 5-8 minutes. Then remove the roulades, season the sauce with cream, salt, and pepper, and thicken if desired. As a side dish, I recommend boiled potatoes, baguette, gnocchi, etc.