Cabbage rolls

Ingredients for 4 servings:

• 1 head of savoy cabbage or white cabbage
• 300 g minced meat
• 2 onions
• 1 cup(s) breadcrumbs or stale bread
• 1 egg(s)
• Salt
• pepper
• 1 tsp nutmeg
• 2 tbsp paprika powder, sweet
• ½ liter meat broth
• Sauce thickener
• 1 packet of sauce (powder for cream sauce)
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove old and wilted leaves from the cabbage. Peel and wash the remaining leaves one at a time. Cut any stalks out of the leaves in a wedge shape (this makes wrapping easier later). For very fresh and crisp cabbage, it is advisable to blanch the leaves in boiling water for 2-3 minutes to make them more flexible. Older cabbage can be used directly. Mix the minced meat with the breadcrumbs or the crumbled old bread roll and the egg. Season to taste, adding more than indicated here if desired. Wrap 2 well-filled tablespoons of the meat mixture around the cabbage (about 3 leaves per roulade), tuck in the leaf ends to form small parcels. Secure with toothpicks. Heat a little oil (e.g. olive oil) in a large, lidded roasting pan. Briefly(!) fry the cabbage wraps on all sides. Pour in the stock and simmer in a covered pan for about 40 minutes, checking occasionally to see if there is still enough liquid. Finally, remove the roulades and thicken the sauce with a sauce thickener. If you like, you can dilute it with ready-made cream sauce. It’s recommended to season again and add a generous splash of sherry or white wine for a more refined finish.