Red cabbage rolls with minced meat and feta filling

Ingredients for 4 servings:

• 1 small red cabbage
• 300 g minced beef or lamb
• 100 g goat cheese
• 100 g bacon slices
• 1 egg(s)
• 1 roll, stale, soaked
• 1 tsp tomato paste
• 1 onion(s)
• 1 clove(s) garlic
• 1 cup whipped cream
• 4 tbsp vinegar (red wine or balsamic vinegar)
• 2 tbsp oil
• 1 can mushrooms (whole heads)
• 2 bay leaves
• 2 juniper berries
• 2 allspice berries
• e.g. salt and pepper
• Thyme
• rosemary
• Tomato paste
• Beet syrup
• Cornstarch for thickening

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Remove the outer leaves of the red cabbage and cut out the stalk in a wedge shape, then boil the red cabbage in salted water with 5 tablespoons of vinegar for a few minutes. Mix the mince with salt, pepper, paprika, egg, bread roll, crushed garlic, tomato paste, diced goat cheese, and finely diced onion until you have a meatball mixture. Remove the cabbage and separate the large leaves for 4 roulades. Cut the ribs lengthwise and flatten them, overlapping 3-4 leaves per roulade. Spread the bacon first, then the mince mixture on top. Roll up the leaves and secure with kitchen string. Brown the roulades all over in 2 tablespoons of heated oil. Top with 0.5 l of the vinegar broth, fill a tea bag with the juniper berries, allspice berries, and bay leaves, add it, and simmer covered for 60-70 minutes. Remove the roulades and keep warm. Add the mushrooms to the stock and thicken the sauce with cornstarch. Season with tomato paste, thyme, rosemary, salt, pepper, cream, and beetroot syrup. Serve with dumplings, gnocchi, or boiled potatoes.