Stuffed Cabbage Roll Spicy – with Hearty Bacon Sauce …

Place the white cabbage in boiling water and gradually - as they come off by themselves - separate 6 large leaves and immediately quench in cold water, cut the thick central rib a little flat and then place two leaves on top of each other. Use the remaining white cabbage for other purposes (for braised cabbage, a stew or coleslaw).

Wrap the cevapcici in the cabbage leaves and tie them with a piece of cotton thread.

Heat 10 g of the clarified butter and gently fry the bacon cubes in it, then lift the cubes out of the fat with a spoon and set aside. Add the remaining clarified butter to the pan with the bacon fat and fry the roulades in it over medium heat, even gently. Incidentally, let the onion cubes tackle.

Pour in the tomatoes, granulated broth and the stock from the cabbage and cook covered for about 20 minutes. In the last 5 minutes of this time, add the put back bacon cubes. Slightly thicken the stew with the starch, season the sauce with salt and pepper and serve the dish with small potatoes.

The sauce can of course be extended with broth if necessary.

** Cevapcici of lamb

The cevapcici was served a few days ago - I had 500 g minced lamb, which is too much for two people, and so I had planned the rest for these roulades. We really liked it !!