Raisin Child's Cabbage Rolls

Ingredients for 12 servings:

• 1 head of white cabbage
• 1 kg minced meat, mixed or beef mince
• 2 onions
• 150 g diced ham or bacon
• 2 egg yolks
• 2 stale rolls, soaked in water
• 1 liter vegetable broth
• 5 dashes soy sauce
• salt and pepper
• Worcestershire sauce

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bring a large pot of water to a boil and bring to a boil. Remove as many leaves as possible from the stalk, place the cabbage head in the boiling water and blanch. Gradually remove the cabbage leaves and refresh them in iced water. Lay them out on spread-out tea towels to drain. Make a dough from the minced meat, 1 onion, egg yolk, and the squeezed bread rolls, seasoned with salt and pepper. Preheat the oven to 200°C (400°F). Have a roasting pan ready, fry the bacon for a while, dice an onion and sauté until translucent, and pour in the stock. Now scoop out some of the minced meat dough with your hands, form a small oval roll, place it on a cabbage leaf, and then shape this into a parcel. Fold another cabbage leaf around it in the same way. Tie it with a piece of kitchen string and place the cabbage parcel in the roasting pan. Repeat with the remaining minced meat and cabbage leaves. Cover with a few dashes of soy sauce and Worcestershire sauce and simmer for about 2 hours. Turn the cabbage rolls occasionally to ensure even browning. Once the cooking time is complete, drain the stock and make a sauce. Serve with boiled potatoes and the cabbage rolls.