Mediterranean savoy cabbage rolls

Ingredients for 2 servings:

• 4 leaves of savoy cabbage, large
• 1 onion(s), red
• 1 garlic clove(s)
• 2 tbsp olive oil
• 100 g feta cheese, crumbled
• 2 tomatoes, dried (in oil)
• 4 stalks of parsley
• 250 g minced meat, mixed
• 1 tsp oregano, dried
• Pepper, from the mill
• 1 tbsp paprika powder, sweet
• 200 ml meat broth
• 100 g cream
• 1 tbsp sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Blanch the savoy cabbage leaves in salted water for 8 minutes, rinse, and let cool. Peel and finely chop the onion and garlic, then sauté in 1 tablespoon of oil until translucent. Set aside and let cool. Wash the parsley, shake dry, and finely chop. Finely dice the sun-dried tomatoes and crumble the feta. Place the minced meat in a bowl and add the prepared ingredients. Season everything with salt, pepper, and oregano, and knead everything thoroughly. Place the savoy cabbage leaves on a work surface and flatten the thick center ribs. Spread the filling over the leaves, tuck in the sides, and roll up the savoy cabbage leaves. Heat the remaining oil in a casserole dish and brown the roulades all over. Stir in the paprika, stock, and cream, and simmer over low heat for 30 minutes. Remove the roulades and thicken the sauce with a sauce thickener. Season again with salt and pepper, if desired. Served with boiled potatoes or mashed potatoes.