Cabbage rolls with caraway potatoes

Ingredients for 4 servings:

• 1 small white cabbage
• 1 tsp caraway seeds
• 600 g minced meat
• 1 small onion(s), diced
• 1 clove(s) garlic, diced
• 1 m.-sized eggs
• 2 tbsp breadcrumbs or 1 slice of toast
• 1 tsp mustard
• 1 tbsp parsley, finely chopped
• salt and pepper
• Cayenne pepper
• 1 tbsp clarified butter
• onion(s)
• 1 tbsp tomato paste
• 300 ml broth
• 100 ml gravy
• 400 g potatoes, small
• 1 tbsp caraway seeds
• 1 tbsp butter
• nutmeg

Instructions

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

Cut the stalk out of the cabbage. Blanch the whole cabbage in a large pot with water, salt, and caraway seeds. Gradually peel off the leaves one by one, then plunge them into iced water, dry them, and remove the stalk. Combine the minced meat, onion, garlic, egg, mustard, parsley, and the finely crumbled bread in a bowl. Season with salt, pepper, and cayenne pepper. Place 2 to 3 cabbage leaves together, overlapping. Spread the minced meat on top in portions. Roll up once, tuck in the edges, and finish rolling. Tie with kitchen string or roulade clips. Brown the roulades all over in a deep, lidded pan or roasting pan with clarified butter, add the onion, and let it brown. Briefly remove the roulades from the roasting pan, add the tomato paste to the onion, and brown briefly. Deglaze with stock and meat juices, and return the roulades to the roasting pan. Cover and simmer for a good 30 minutes, turning occasionally. Reduce the sauce a little further if necessary, season to taste, or thicken with starch. Wash the potatoes and cook in salted caraway water. Let them cool slightly and peel. Toss in butter and season with nutmeg. To serve: Remove the string from the roulade, place it on a plate, and drape it with the gravy. Serve with the potatoes. Enjoy!