Bavarian cabbage roast

Ingredients for 4 servings:

• 1 head of white cabbage (approx. 1 kg)
• 1 onion(s)
• 1 tsp caraway seeds
• 60 g lard
• Salt
• Pepper, freshly ground
• 1 roll
• 350 g minced beef
• 2 eggs
• 2 tbsp parsley, chopped
• 100 g bacon, lean, streaky slices

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the bad outer leaves from the white cabbage, cut out the stalk, and place the cabbage head in boiling salted water for about 15 minutes. Carefully loosen the larger outer leaves and set aside. Finely chop the remaining cabbage. Peel and dice the onion, crush the caraway seeds, and melt the lard in a saucepan. Sauté the onion, caraway seeds, and cabbage strips until almost cooked, season with salt and pepper, and let cool slightly. Soak the bread rolls in the water. Line a greased, ovenproof pot or an oblong, greased baking dish with some of the remaining white cabbage leaves. Mix the minced meat with the eggs, the well-squeezed bread roll, parsley, and the braised cabbage, and season with salt and pepper. Place the meat mixture onto the cabbage leaves, arrange the remaining leaves on top, press down firmly (tying if necessary), and cover with the bacon slices. Place the dish on the oven rack. Serve with boiled potatoes and tomato sauce. Peel and dice 2 onions, then sauté them in 2 tablespoons of hot cooking oil. Add 1 can (800 g) of peeled tomatoes and simmer over low heat for about 15 minutes. Season the sauce with a little tomato paste, salt, and pepper, and puree. Stir in some sour cream, if desired.