Savoy cabbage rolls

Ingredients for 4 servings:

• 8 leaves of savoy cabbage (large leaves)
• 500 g minced beef
• 1 onion(s), finely chopped
• 2 tsp capers, finely chopped
• 1 egg(s)
• 2 tbsp sour cream
• salt and pepper
• 1 tsp mustard
• 300 ml white wine
• 500 ml beef stock
• 1 tsp vegetable broth
• n. B. Sauce thickener
• Butter for frying
• 1 dash of cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Blanch the savoy cabbage leaves in boiling salted water for about 5 minutes, then drain and refresh in cold water. Flatten any thick leaf ribs. For the filling, mix the minced meat with the onions, capers, egg, sour cream, mustard, salt, and pepper and knead everything well. Season to taste and add more seasoning if desired; the meat mixture should be well seasoned. Place some of the minced meat on each savoy cabbage leaf, roll it up, and tuck in the sides. Tie with kitchen string. Fry the savoy cabbage rolls in a little butter on all sides until lightly browned. Then deglaze with the white wine and reduce the liquid over medium heat by about half. Then add the stock and let everything simmer with the lid closed for 20-25 minutes. Remove the rolls from the sauce and keep warm. Then reduce the sauce by 1/3 over high heat, add a dash of cream, and season again with salt and pepper. If you like, you can thicken it with a little sauce thickener. This tastes best with boiled potatoes or mashed potatoes.