Cabbage roll "FS"

Ingredients for 6 servings:

• 1 head of white cabbage (approx. 2.5 kg)
• 700 g minced meat, mixed
• 500 ml meat broth
• 150 ml white wine, if desired
• 1 medium-sized onion(s), diced
• 1 bell pepper(s), red, diced
• 1 chili pepper(s), finely chopped
• 3 cloves garlic, finely chopped
• 1 stale roll
• Water for soaking
• 1 egg(s)
• 1 tbsp mustard
• 2 tsp paprika powder, mild (Allspiceón de la Vera)
• 2 tsp marjoram
• 10 m.-sized potatoes
• 1 cup of cream
• some olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 3 hours; Total time approx. 8 hours 30 minutes

a whole head of cabbage, stuffed and cooked in the oven with potatoes

Make a cross-shaped (or better yet, a star-shaped) cut along the stalk of the cabbage and simmer in a large pot with the stalk down in plenty of salted water for about 30 minutes. Remove from the pot and let cool. Once cool, turn the cabbage over, wrap a string around the cabbage just above the middle, and tie a knot. Then, using a small knife and a spoon, cut a sufficiently large hole in the head (hollow it out), taking care not to cut through the outer leaves. Discard the hard stalk; the soft parts will go into the roasting pan later. Sauté the onion, bell pepper, chili pepper, and garlic in a pan with a little oil until translucent. Mix the minced meat with the soaked and squeezed-out bread roll, the onion, bell pepper, egg, and spices, season well, and stuff the cabbage head with it. To prevent it from falling over, fold a 50 cm long piece of aluminum foil lengthwise to form a strip about 3 cm wide. Wrap it around a bottle, peel it off, and secure it with a clip. Place it on the table and tap it lightly, e.g., with a cutting board. Place the ring in the center of a roasting pan and place the cabbage on top. Drizzle a little oil into the roasting pan. Arrange the finely chopped cabbage pieces around the cabbage, then arrange the halved potatoes on top and sprinkle with a little salt. Place the roasting pan directly on the floor of an oven preheated to 180°C for about 30 minutes. Now add the white wine (if you don’t like it, you can omit it) and the meat broth. Return it to the oven for about 60 minutes, but this time place the roasting pan on a rack in the lower third of the oven. If the meat mixture starts to get too brown, cover with a piece of aluminum foil. Turn the potatoes over, add the cream, and add a little more broth or water, if necessary. Leave in the oven in the lower third of the oven for another 60 minutes. Remove the cabbage from the roasting pan, pour the liquid from the roasting pan into a saucepan, season to taste, and thicken to taste. I deliberately omitted the caraway seeds from this recipe.