Grandma's cabbage rolls

Ingredients for 4 servings:

• 1 savoy cabbage or white cabbage
• 100 g bacon cubes
• 500 ml broth
• 200 ml cream
• 500 g minced meat, mixed
• 1 egg(s)
• 1 stale roll
• e.g. mustard, approx. 1 – 2 tbsp
• 1 onion(s)
• e.g. salt and pepper
• e.g. Paprika powder, hot
• e.g. marjoram

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Remove eight good-sized leaves from the savoy cabbage or white cabbage and blanch them in boiling salted water. Refresh them in ice water and dry them slightly with a kitchen towel. For the meatball mixture, soak the bread roll in plenty of cold water. Then squeeze the water out well. Place the ground meat, the egg, the squeezed bread roll, 1-2 tablespoons of mustard, the finely diced onion, a good seasoning of salt, pepper, and hot paprika in a bowl. Finally, sprinkle in dried marjoram, if desired. Mix everything well. Place small heaps of the meatball mixture on the laid-out cabbage leaves, roll them up, and tie them with kitchen string. Fry the cabbage rolls in a deep pan until they brown, also frying the bacon cubes. Once the cabbage rolls have browned slightly, pour in the stock. Cover and simmer for half an hour. Finally, remove the rolls. Add the cream to the sauce and let it reduce slightly or thicken slightly if necessary. Season with a little salt and pepper and serve the sauce with the cabbage rolls.