Cabbage rolls

Ingredients for 4 servings:

• 1 small savoy cabbage
• 1 onion(s)
• 1 roll, old
• 500 g minced meat, mixed
• salt and pepper
• 1 egg(s)
• cream
• Fat for frying
• Broth powder
• Caraway seeds

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Carefully shred the savoy cabbage, leaving the leaves whole. Select the leaves you need and blanch them briefly in boiling salted water. Make a meatball dough from the soaked bread roll, chopped onion, minced meat, and egg. Season generously with salt, pepper, and caraway. Finely chop any leaves you don’t need for wrapping and add them to the meatball dough. Mix well. Spread out one or two large leaves, form some meatball dough, place it on the leaves, and roll up. Fold in the sides to prevent any dough from escaping. Tie with kitchen string or roulade pins. Heat some fat in a pan and sear the cabbage rolls on all sides until nicely browned. Deglaze with hot stock and simmer for about 20 minutes until cooked through. Add a little more stock or cream for the sauce, if desired. Season to taste and serve with boiled potatoes.