Savoy Cabbage Rolls, Spicy

You can blanch the whole Wirisngkopf in a very large saucepan with the help of a long grill fork. From time to time remove the outer leaves. Don't let it get too limp. You can also blanch the leaves one by one; put the leaves to one side.

Soak the rolls in lukewarm water and squeeze them out. Then mix well with the minced meat. Chop 2 onions, sauté in oil, then dice the chopped parsley, 2 Knofi and mix with them.

Gradually add the eggs, the steamed vegetables, i.e. onions, parsley, the spices and the chopped chilli to the minced meat.

The blanched leaves have a hemispherical reinforcement of the petiole on the outside. You should cut this off as flat as possible without cutting into the leaf. but leave the leaf stalk on it, so the wrapping goes better. Lay out the leaves and add a portion depending on the size of the tablespoon. Wrap once, then fold the leaf sides a little and continue to wrap.

Now you put the roulade on a cloth napkin or a clean kitchen towel, the roulade is wrung out with it so that water drips out, you now have a firm roulade that is stuck in with a toothpick to be on the safe side. No metal pegs, you could use the coating damage the pot.

Fry the roulades in a deep saucepan with oil. Then take it out. Now dice the remaining vegetables, the 2 onions, celery, leeks, garlic and carrots and put everything in the saucepan. Roast them lightly and gradually simmer the beef stock and the wine, put the roulades back into the stock and cook for another 25 minutes, turning them a few times. Then add the creme fraiche, season to taste and, if necessary, thicken a little with a sauce thickener.