Minced Meat: Cabbage Rolls with Minced Turkey Filling

First soak the bread rolls in water. Then the white cabbage is cleaned, that is, the withered leaves are removed so that the head of cabbage shines slightly and has a nice, tender green, which also shows that it is fresh, if the leaves are white it is not fresher, but that is also not is so wild. Remove the cabbage stalk from the head with a sharp knife.

Bring water to a boil in a large pot, the head of cabbage must fit into the pot, if not you just have to improvise a little so that the pot can be closed, for example we cover the pot with a bowl or something similar.

In any case, the head of cabbage must be steamed in it, so that you can gradually separate the cabbage leaves from the head.

The separated leaves in very cold water, we can even put it in ice water to cool down.

In the meantime, prepare the minced meat by placing the minced turkey in a bowl, adding the eggs, diced onion, mustard, garlic paste (you can also use fresh garlic), salt, pepper and thyme.

Squeeze out the rolls vigorously and tear them apart, then also add to the minced meat and mix everything well so that a nice, even minced dough is created.

Remove the white cabbage leaves from the water to drain, place about 2 tablespoons full of the minced meat on each of 2 cabbage leaves on top of each other and roll the leaves into a roulade, fix with roulade needles, twine or wooden skewers (unused, grinning, toothpicks).

This also shows that it is fresh. Put the roulades made in this way in a dripping pan and simmer them in the oven at around 200 ° C.

Prepare approx. 1 L of the stock from the grained stock and place in the dripping pan with the roulades.

Cut up the remaining white cabbage and put it in a saucepan, if there is some minced meat left over, it can also end up in the saucepan, pour some broth over it and also bring it to simmer, from which the sauce is then also prepared.

When the cabbage rolls have taken on a light brown color, please turn the other side over as well.

Then take the roulades out of the pan and put them on a meat plate, and put them back in the oven to keep warm.

Put the roast stock from the dripping pan with the cabbage in the saucepan and prepare a creamy sauce with the addition of the tomato paste and paprika. Season to taste with salt and pepper.

Boiled potatoes or potato dumplings can be served with the cabbage rolls.