Saxon pointed cabbage rolls

Ingredients for 4 servings:

• 1 large pointed cabbage
• 400 g minced meat, mixed
• 4 m.-sized onion(s)
• 2 eggs
• 80 g breadcrumbs
• 150 g lean belly bacon
• salt and pepper
• Caraway powder
• Paprika powder
• marjoram

Instructions

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

traditional and delicious

Cut about 3 cm off the bottom of the pointed cabbage. This makes it easier to remove the leaves one by one. Remove all the leaves down to the inner core and blanch them in boiling water for 3 minutes. In the meantime, finely dice the onions. Mix the minced meat with the breadcrumbs, eggs, and half of the onions. Season with salt, pepper, caraway, paprika, and marjoram. Now take 4 of the inner cabbage leaves and spread the minced meat over them in the shape of meatballs. Wrap the remaining larger leaves around them to make 4 attractive roulades. Tie them together with some kitchen string so they don’t fall apart during cooking. Cut the bacon into thin strips, as well as the remaining pointed cabbage. Lightly fry the roulades in a little oil and then place them in a roasting pan. Add the bacon to the pan and fry together with the remaining cabbage and onions. When it has taken on a nice color, deglaze with 1 liter of water and add to the roulades. Now braise the whole thing in the oven at 180°C for about 60 minutes.