Savoy cabbage rolls a la Maja

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 1 head of savoy cabbage
• 2 tsp Fondor
• 2 tbsp broth, granulated
• 1 tsp white pepper
• 2 pinches of salt
• 1 tsp sweet paprika powder
• 2 m.-sized onion(s)
• 1 m.-sized egg(s)
• 1 slice(s) of toast
• 2 tbsp extra virgin olive oil
• 2 liters of water
• 1 bag of rice
• possibly sauce thickener
• possibly caramel coloring

Instructions

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

First, finely chop the onions and briefly sauté them in a pan with a little stock until translucent. Now add the onions to the mince, along with all the spices and the egg, and mix everything well. Finally, add the soaked toast and stir in well. If you like, you can also cook a bag of rice in plenty of salted water according to the instructions and then add this to the mince. Remove 5-6 medium-sized leaves from the savoy cabbage and rinse them thoroughly under cold water. These are then briefly blanched in boiling water – making sure that they do not stay in for too long – no more than 2 minutes. Now hold the leaves under cold water again and then start filling the savoy cabbage leaves. Once that is done, close them with 1-2 roulade pins and then briefly fry on all sides in a sufficiently large pan with 2 tablespoons of oil. Now add enough water to cover everything evenly, then add the 2 tablespoons of broth (preferably vegetable broth) and let it simmer for about 1 hour. If you like, you can make a delicious sauce from the broth – simply add a little roux. If you don’t like the color, you can also add a little caramel coloring – it darkens the sauce without changing the flavor. Serve with boiled potatoes.