White cabbage roulades

Ingredients for 4 servings:

• 1 head of white cabbage, approx. 2 kg
• 500 g minced meat, half and half
• 1 large onion(s)
• 1 egg(s)
• 1 bread roll, soaked or 2 tbsp breadcrumbs
• 1 tsp salt
• pepper
• 1 tsp mustard
• Caraway, ground
• Nutmeg, grated
• Clarified butter and margarine
• 1 onion(s)
• 1 tbsp tomato paste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with minced meat

Cut a generous wedge-shaped core out of the white cabbage head. Bring a very large pot of water to a boil. Add salt and, if desired, caraway seeds. Insert a meat fork into the cut-out cabbage core and place the head in the boiling water. (This makes it easier to handle the hot cabbage.) The leaves will now come loose, one by one. Let them cook for a while and then lift them out to drain. Continue in this way, hollowing out the core again as needed. Make a “dough” from the minced meat, the finely chopped onion, egg, the torn roll or breadcrumbs, salt, pepper, mustard, caraway seeds, and nutmeg. Flatten the ends of the now dry cabbage leaves and sort them: Place two larger leaves inside each other to form a “bowl.” Then “embed” the smaller leaves accordingly. Take pieces of the minced meat, form small oval meatballs, and place them in the “cabbage bowls.” Now roll up the cabbage, folding it in on both sides. Tie the cabbage rolls together like a parcel using thick twine. Put the clarified butter and margarine in a roasting pan. Add the cabbage rolls and fry until nicely browned on all sides. While cooking, add the cabbage liquid and, if desired, a tablespoon of tomato paste and one or two onions. The cabbage rolls will be ready after about an hour. Remove from the pan, loosen the meat juices, and blend until finely chopped with a hand blender. Season to taste and thicken with a little cornstarch if desired. Serve with boiled potatoes or mashed potatoes. The cabbage rolls taste even better reheated the next day. They are ideal for freezing.