Ralf's two-colored cabbage rolls

Ingredients for 4 servings:

• 5 leaves of red cabbage
• 5 leaves of white cabbage
• 400 g minced meat
• 300 ml vegetable stock
• 200 ml cream
• 150 g hazelnuts, chopped
• 2 eggs
• 1 onion(s)
• 1 clove(s) garlic
• 1 apple
• salt and pepper
• nutmeg
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cabbage rolls made from white and red cabbage

Place the minced meat in a large pot with half of the vegetable stock and mix well with your hands. Finely dice the onion and garlic clove, then sauté briefly in a little olive oil, then stir into the minced meat. Peel and dice the apple, then puree it with the cream and eggs until creamy. Add the mixture to the minced meat and blend with a hand blender until a smooth, creamy stuffing is formed. Add the chopped hazelnuts and stir in. Finally, season with nutmeg, pepper, and salt. Remove 5 large leaves each from a red cabbage and a white cabbage and blanch for about 10 minutes. Then cut out the midrib of the leaves so that you have 2 halves from each leaf without the hard stalk. Top each of the now supple leaf halves with a tablespoon of the stuffing and roll up into 20 small roulades. The rolls usually hold together as they are, but you can also secure them with a toothpick to prevent them from unraveling. Briefly toast the rolls all over in a little olive oil, then place them on a deep baking sheet or casserole dish, pour over the remaining vegetable stock, and place them in an oven preheated to 180°C. After 40-50 minutes, the rolls will be cooked through but still a bit crunchy.