Red cabbage roll with beef filling

Ingredients for 8 servings:

• 8 leaves red cabbage, large
• 3 tbsp vinegar
• 1 carnation(s)
• salt and pepper
• Sugar
• 200 g porcini mushrooms or chanterelles
• 50 g butter
• 650 g minced beef
• 1 egg(s)
• 1 roll
• 2 tbsp sweet cream
• ¼ liter meat broth
• 1 tbsp flour
• some wine, red

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cook the red cabbage leaves in 1 liter of water with vinegar, cloves, salt, pepper, and sugar (a generous pinch of each) for about 5 minutes, then drain through a sieve. Sauté the cleaned and sliced ​​mushrooms in hot butter for about 5 minutes, then mince them. Mix the ground beef, egg, soaked bread roll, cream, salt, and pepper into a mixture, then stir in the mushrooms. Spread the mixture evenly over the red cabbage leaves, then roll the filled leaves into cabbage rolls and tie them. Heat the butter in a pan and place the red cabbage wraps close together. Bake the red cabbage wraps in the oven at 200°C (400°F) until browned, then add the broth. After a total of 1 hour, the red cabbage wraps are cooked. Remove from the pan and set aside. Thicken the sauce with flour mixed with a little red wine. Bring back to a boil and season to taste with salt, pepper, and a pinch of sugar. Return the wraps to the pan, bring to a boil, and serve immediately. Serve with boiled potatoes or mashed potatoes!