Thuringian red cabbage wrap

Ingredients for 4 servings:

• 1 tsp salt
• 3 tbsp vinegar (white wine vinegar)
• 2 cloves
• 3 tbsp sugar
• 8 leaves of red cabbage (400g)
• ½ roll, stale
• 80 g bacon, streaky, smoked
• 150 g onion(s)
• 50 g mushrooms, fresh
• 2 tbsp butter
• 350 g minced beef from the shoulder or leg
• 1 egg(s)
• salt and pepper
• 250 ml red wine, dry
• 2 tbsp clarified butter
• 350 ml beef broth (ready-made stock in a jar)
• 1 tbsp crème fraîche
• 1 tsp flour

Instructions

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

Boil about 1 liter of water with salt, vinegar, cloves, and sugar. Remove the outer leaves from a head of red cabbage, then cut off 8 attractive leaves further inside and add them to the boiling water. Simmer gently for 5 minutes, then remove with a slotted spoon. Soak half the roll. Finely dice the smoked bacon, peel and finely dice the onions. Wash, trim, and finely chop the mushrooms. Heat the butter in a saucepan and fry the diced onions and bacon until well browned. Add the mushrooms and sauté for 3-5 minutes. Squeeze the liquid out of the soaked roll. Mix the beef with the egg, squeezed out the roll, the onion and bacon mixture, pepper, and salt, and knead thoroughly. Flatten the outer ribs of the red cabbage leaves slightly, then spread the leaves out and spread the beef mixture on top. Roll up the leaves from the narrower side, folding in the long sides slightly, and tie the roulades together with kitchen string. Preheat the oven to 220°C. Heat the clarified butter in a casserole dish and brown the red cabbage rolls on all sides for about 6 minutes, then deglaze with red wine and broth. Add 1-2 tablespoons of cooking liquid, cover, and braise the cabbage rolls in the oven for 50 minutes, turning twice during the cooking time. Mix the crème fraîche with 2 tablespoons of the cooking liquid and the flour until smooth. Stir the mixture into the cooking liquid and let the sauce simmer for 5 minutes.