Dresden cabbage rolls

Ingredients for 4 servings:

• 1 kg white cabbage
• 2 tbsp caraway seeds, chopped
• 600 g minced meat (beef & pork)
• 1 roll
• 3 eggs
• 2 onions, diced
• 150 g pork heart(s)
• 150 g dried meat, smoked meat
• 2 tbsp flour
• 30 g fat for frying
• ¼ liter meat broth
• 4 tbsp sour cream
• 1 tsp butter
• Salt and pepper, from the mill

Instructions

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

Cut the stalk out of the cabbage head and briefly blanch the head in boiling water. Remove the leaves. Lay 2-3 large cabbage leaves per person side by side, overlapping slightly. Sprinkle with caraway seeds. For the filling, combine the minced meat, a bread roll soaked in water and then squeezed out the excess water, eggs, finely chopped onions, salt, and pepper. Knead in the raw pork heart, cut into small cubes, and the smoked meat cubes. Place the filling on the cabbage leaves, roll up the leaves, and secure with roulade pins. Coat in flour and fry all over in the heated fat, adding some finely chopped cabbage. Pour in the broth, cover, and simmer for 1 hour. Refine the sauce with sour cream and butter.