Refine frozen cabbage rolls

Ingredients for 3 servings:

• 3 cabbage roulade(s) (cabbage wrap), Saxon, frozen product
• 20 g clarified butter
• 30 g smoked bacon, diced
• 500 ml vegetable stock
• 1 large onion(s), finely chopped
• 2 tbsp oil
• 3 tbsp tomato paste
• 3 tomatoes, pitted
• 3 spring onions, cut into rings
• 1 tbsp crème fraîche
• salt and pepper
• 3 potatoes
• Caraway seeds
• nutmeg

Instructions

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

the “noble variant” of a Saxon specialty

Thaw the cabbage rolls slightly. Heat the clarified butter in a saucepan and lightly brown the cabbage rolls on all sides. Add the bacon cubes and fry lightly. Finally, deglaze with 1/2 liter of vegetable stock and cook. This takes about 20 minutes in a pressure cooker, otherwise 40-50 minutes. Meanwhile, peel the potatoes, quarter them lengthwise, and boil them in salted caraway water until soft. Remove the cabbage rolls from the pan and keep warm, reserving the stock with the bacon cubes. Briefly sauté the finely chopped onion in oil until translucent, add 3 tablespoons of tomato paste, fry briefly, and deglaze with the reserved stock. Add the diced tomatoes and the sliced ​​spring onion, bring to a boil, and reduce the vegetable stock by about half. Season with salt and pepper and refine with crème fraîche. Pour the vegetable broth onto three shallow plates and place the cabbage rolls on top. Lightly sprinkle the cooked potatoes with nutmeg and add them to the cabbage rolls on top of the vegetable broth.