Cabbage roll with Bearnaise sauce

Ingredients for 4 servings:

• 1 head of white cabbage
• 1 roll, from the day before
• 1 large onion(s), finely chopped
• 1 egg(s)
• 400 g beef, minced
• some salt and pepper
• 75 g margarine
• 250 ml water
• 250 g butter
• 3 m.-large shallot(s), finely chopped
• ½ tsp garlic, finely chopped
• 3 tbsp vinegar (white wine vinegar)
• 1 pinch(s) tarragon, chopped
• 1 pinch(s) of black pepper from the mill
• 4 egg yolks
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Minced beef in cabbage

Cut out the wedge of white cabbage and place it in boiling salted water for a while until the leaves loosen. Repeat this process until all the leaves have loosened. Drain, then flatten the thick ribs. Soak the bread roll in a little water, squeeze dry, and place in a bowl. Mix the onions, minced meat, egg, salt, and pepper well. Stack 2-3 cabbage leaves on top of each other, add some of the mixture, and roll up the leaves. Tie the roulades together with kitchen string to hold them together. Heat the margarine, fry the roulades on all sides, browning well. Deglaze with a little water and simmer slowly, adding a little water from time to time as it evaporates. Heat a tablespoon of butter, add the shallot, garlic, and wine vinegar, and sauté for about 10 minutes. Heat the herbs and pepper together with the egg yolk in a double boiler, stirring constantly. Once the egg foam is nice and firm, crumble in the remaining butter in small pieces until it thickens. Season with salt and pepper to taste. Strain the sauce through a sieve onto a warmed plate. Remove the cabbage roll and kitchen string, and place it on top of the sauce. Serve with fried new potatoes in whole pieces.