Knead the minced meat with all the ingredients well and wrap the rinsed leaves from the cabbage around it. Hold together with roulade skewers. In a frying pan with a lid, fry in butter with onions and some shredded cabbage only from the bottom. The furnace then takes care of it from above.
Pour in the water and add the caraway seeds. Put the lid on and in the oven, bottom rail at 160 ° upper and lower. Let the bottom heat fry for 2 hours. The top is then brown.
Take out the roulade and thicken the sauce as usual. Season well again. There was also potatoes. Good Appetite.
Finally, a word about the judgment. I like to cook. But in some things I'm lazy. I hate wrapping roulades, smile. That's why I did it that way. And it worked.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.