Ingredients:
For the cabbage rolls:
1 savoy cabbage or white cabbage
100 g bacon cubes
500 ml broth
200 ml cream
For the minced meat:
500 g minced meat, mixed
1 egg
1 bread roll, stale
Mustard, approx. 1 – 2 tbsp
1 onion(s)
Also:
Salt and pepper
Paprika powder, hot
Marjoram
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Preparation:
Working time approx. 50 minutes
Cooking/baking time approx. 40 minutes
Total time approx. 1 hour 30 minutes
Remove eight nice leaves from the savoy or white cabbage and blanch. Rinse in ice water and dry slightly with a kitchen towel.
Prepare the minced meat dough as follows: Put the minced meat, an egg, a soaked and squeezed bread roll, 1-2 tablespoons of mustard, a finely diced onion, plenty of salt, pepper and hot paprika powder into a bowl. Finally, sprinkle in dried marjoram if you like. Mix everything together.
Distribute small heaps of the minced meat dough onto the laid out cabbage leaves, roll them up and tie them together with kitchen string.
Fry the cabbage rolls in a deep pan until they get some color. Fry the bacon cubes at the same time. When the cabbage rolls have taken on some color, pour in the stock. Cover and simmer for half an hour. Finally, remove the rolls. Add cream to the sauce, let it reduce a little or thicken slightly. Season with a little salt and pepper and serve the sauce with the cabbage rolls.