Jaroma cabbage rolls with minced beef

Ingredients for 3 servings:

• 1 white cabbage (Jaroma cabbage)
• 300 g minced beef
• 1 tbsp mustard (honey mustard)
• 2 tsp horseradish, hot (jar)
• 1 shallot(s), finely diced
• 1 tbsp parsley, finely chopped
• pepper
• Salt
• 6 slices of bacon
• 2 tbsp olive oil
• 200 ml beef broth
• 100 ml wine, white, dry
• 1 tbsp crème fraîche

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Jaroma cabbage was already around in the 19th century. A clever farmer from the Palatinate region rediscovered and refined it. Jaroma cabbage is a special variety of white cabbage with an oval shape. It is very easy to digest and more aromatic than white cabbage. Other advantages over traditional cabbage include that it doesn’t leave unpleasant odors in the kitchen and only needs to be cooked for half as long. Separate six large leaves from the head of cabbage; this is just enough for the specified amount of meat. Blanch the cabbage leaves in boiling water for two minutes, drain, and refresh in ice water. Cut off the center rib and dry with kitchen paper. Thoroughly mix the ground beef with honey mustard, horseradish, shallot, and parsley, and season with salt and pepper. Top each cabbage leaf with a slice of bacon, spread the ground beef on top, fold in the leaves at the sides, and roll up the roulades starting from the narrow side. Secure with toothpicks. Heat olive oil in a roasting pan or frying pan. Brown the roulades well on all sides, deglaze with beef broth and white wine. Cover and simmer over low heat for 15 minutes. Remove the roulades from the roasting pan to a plate and keep warm. Reduce the liquid slightly and season with honey mustard, pepper, and salt. Thicken with cold butter or a sauce thickener, if desired. Finally, stir in the crème fraîche. Serve with boiled potatoes and a mixed vegetable of your choice.