Veal Cabbage Wrap with Mashed Potatoes and Carrots

Stomp

1. First, the potatoes need to be peeled and the carrots cleaned. Now bring a saucepan with enough water to the boil and season with salt. It is advisable to cut the vegetables small, then they will through faster. Cook everything together until soft. Pour off the water and roughly mash everything with a pounder. Be careful not to crush it too small – after all, we don’t want a puree. Then add the milk and butter and stir in. Now add the spices to taste.

Wrap

1. Bring a large pot of water to the boil and let the cabbage steep in it. Make sure that the cabbage is completely covered with water. Cook the cabbage until the leaves peel off by themselves. Take out the cabbage and peel about half of the leaves and continue cooking until tender. Chop the rest of the cabbage very finely and mix with the mince of veal. This way the mince stays really juicy. Now mix the spices, garlic and parsley with the mince. Now wrap your little wraps with the softly cooked leaves and about 1-2 tablespoons of filling each and tie them with a thread or use toothpicks to fix the leaves in place. Put the finished rolls in the oven at 140 degrees for about 25-30 minutes on the middle rail, so the filling is cooked.

sauce

1. Sear the roots really dark and let them steep for about 15 minutes on a medium heat. Then deglaze with the wine and let it reduce. When the wine is almost gone, pour the stock and let it reduce slowly. A good sauce can take 3-4 hours. If necessary, add more wine or stock. Now pass the sauce through a sieve. Put the filtered sauce back into the pot and bind with the potatoes. Just remove the potatoes before serving.

Onions

1. Cut the onions into rings and flour. Let the clarified butter melt in the pan and fry the onions in it. If a frying pan should be on hand, that is of course not bad either.