Cabbage rolls made from red cabbage with pepper, red wine sauce and mustard, horseradish puree

Ingredients for 4 servings:

• 1 head of red cabbage
• 2 onions
• 50 g smoked bacon, diced
• 1 bunch of parsley
• 1 egg(s)
• 1 ½ bread rolls, soaked
• 375 g minced meat, mixed
• 2 tbsp butter
• ¼ liter red wine
• ¼ liter broth
• ½ tsp caraway seeds
• 1 tbsp peppercorns, green, pickled
• 1 pack of gravy
• 2 tbsp sour cream
• 1 kg potato(s), floury, cooked in salted water
• 300 ml milk
• ½ tsp salt
• 1 tbsp mustard, medium hot
• 1 tbsp horseradish, grated

Instructions

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

Elfriede’s cabbage rolls made from red cabbage

Blanch the cabbage head in salted water for about 15 minutes, then remove and loosen the leaves, then spread them out flat on a kitchen towel (two at a time). Fry the bacon in butter and lightly brown the diced onions in it. Finely chop the parsley and stir in. Let it cool slightly and add it to the bowl with the minced meat. Knead in the egg, salt, pepper, and soaked bread rolls (well squeezed out). Place the cabbage leaves in portions, first folding them in at the sides, then rolling them up and wrapping them with kitchen string. Brown the cabbage rolls well on all sides, deglaze with red wine. Add the caraway seeds and green peppercorns, cover, and simmer for 50 minutes. Add stock if desired. When the cooking time is over, remove the cabbage rolls and keep warm. Mix the gravy with gravy powder or leftover gravy from the previous day, thickening if necessary with a little cornstarch (mixed with a little water), bring back to the boil, and refine it with sour cream. For the mashed potatoes, steam them, press them through a ricer, and mix them with boiling milk, butter, mustard and horseradish until creamy.