Savoy cabbage roulades

Ingredients for 4 servings:

• 1 savoy cabbage
• 500 g minced meat, mixed
• 2 slice(s) white bread, soaked
• 1 egg(s)
• 2 onions, diced
• 150 ml cream
• 1 clove(s) garlic, finely chopped
• nutmeg
• Lovage, ground
• 1 tsp mustard
• Caraway seeds
• pepper
• Salt
• 500 ml broth
• some sauce thickener

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Remove 8-12 attractive leaves from the cabbage and cut the thick stem from the core in a wedge shape. Place the leaves in boiling salted water and cook for about 5 minutes. Remove the cabbage leaves, rinse under cold water, and pat dry. Mix the minced meat with 1 onion, garlic, soaked white bread, 1 egg, 1-2 teaspoons of mustard, and season generously with the specified spices (not too lightly). Then layer 2 cabbage leaves on top of each other, add about 2 tablespoons of minced meat, and roll up, folding the edges of the cabbage inwards. Secure the rolls with toothpicks to hold them together. Roll up 4 to 6 roulades. Brown the roulades well on all sides in a pan with heated oil and then place them in a baking dish. Brown 1 finely chopped onion, cut the remaining cabbage into fine strips or pieces, and brown it briefly. Add the fried cabbage and onions to the roulades in the casserole dish and pour in approximately 500 ml of broth. Place the dish with the roulades in the oven. Cook in a preheated oven at 180°C – 200°C for approximately 40 minutes. Finally, refine the liquid with cream and thicken with a little sauce thickener, then return to the oven for approximately 5 minutes. Serve the roulades with boiled potatoes and drizzle with some of the cabbage sauce.