Minced meat and savoy cabbage rolls

Ingredients for 5 servings:

• 1 small head of savoy cabbage
• 250 g onion(s)
• 15 g garlic
• 500 g minced meat, mixed
• 2 m.-sized eggs
• 1 tbsp, heaped Dijon mustard
• 3 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled pepper, white
• 1 tsp, leveled allspice powder
• n. B. Salt
• 1 bay leaf
• 2 tbsp, heaped wheat flour
• 500 ml cooking water
• e.g. smoked salt or salt
• e.g. fat for frying
• possibly sauce thickener

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Mix the ingredients for the mince mixture and season with paprika and pepper. Knead everything into a dough and season with salt. Cover and set aside for about 10 minutes to swell. Peel the onions and garlic cloves and cut into wafer-thin slices. Remove the outer leaves of the savoy cabbage and slice 500g of it into wafer-thin strips using a grater. Fry the rest of the cabbage and the washed trimmings from the onions and garlic cloves in a pan in a little fat, stirring frequently, until everything is evenly browned. Deglaze with 500ml of water, cover and bring to a boil. Simmer for about 30 minutes. Then strain, collecting the liquid and setting aside. Discard the remains from the sieve. Fry the finely chopped cabbage and the onion and garlic slices in a greased pot, stirring frequently, and breaking them up with two spoons until you get a light and airy mixture. As soon as it starts to brown slightly, let it cool in a cold water bath. Add 300g of this cabbage mixture to the minced meat mixture and knead until everything is evenly distributed. Form five rolls from this mixture. Dust with flour and lightly dust. Fry in a roasting tin in a little fat until browned all over. Remove the rolls briefly and keep warm. Fry the remaining cabbage and onion strips in the hot fat until browned too. Deglaze with the stock. Add the rolls and the bay leaf to the pot. Season with smoked salt, cover and bring to a boil. Simmer for approx. 25 minutes. Serve the rolls, thicken the sauce with a sauce thickener if necessary, season again with smoked salt if necessary, and remove the bay leaf.