Savoy cabbage roll

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 500 g minced meat, half pork/half beef
• 1 stale roll
• 1 onion(s), diced
• 1 egg(s)
• salt and pepper
• 1 tbsp clarified butter, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

like Grandma Liese made them

Clean the savoy cabbage of any bad or wilted leaves. For each roulade, remove about 6 leaves from the stalk, wash them, and blanch for 4 minutes. Remove the bottom part of the vein. Arrange the leaves to form a large plate. Mix the minced meat with the egg, the soaked and then squeezed bread roll, diced onion, pepper, and salt, and divide into 4 pieces. Form each piece into an oblong sausage and place it in the center of the savoy cabbage, leaving about 3 cm of savoy cabbage free at the edges. This will be needed for wrapping. Now wrap the savoy cabbage around the meat and tuck in the sides. Finish rolling and wrap the roulade with twine. Make 4 roulades in this way. Heat the clarified butter and fry the roulades until golden brown on all sides. When browned on all sides, put the lid on and reduce the heat. Cook with the lid slightly ajar for about 1/2 hour, turning occasionally if necessary. Carefully untie the twine before serving. Drizzle boiled potatoes with some of the gravy.