Altbaerlis Cabbage Rolls

Summary

Ingredients

• 750 g white cabbae
• 1 teaspoon caraway seeds
• a bit salt
• 50 g bacon, smoked
• 1 onion (s)
• 2 tablespoon tomato paste
• 100 g sour cream
• 0.75 liter ¾ meat broth
• 400 g minced meat, mixed
• 2 roll (s), from the day before
• liter ⅛ milk, hot
• 1 egg (s)
• 1 pinch (s) salt and pepper
• 1 tablespoon parsley, chopped
• 3 tablespoon oil

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Instructions

1. Cut the rolls into cubes and pour hot milk over them.
2. Bring about 2 liters of water to the boil in a large saucepan, add salt and caraway seeds. Insert the cabbage and turn in hot water until the first outer leaf is soft and can be removed easily. Cut the leaf off the stalk with a sharp knife. In this way, gradually peel off about 14 sheets (the filling is sufficient for 12 sheets). Rinse the leaves in cold water and drain well on kitchen paper. Use a sharp knife to flatten the thick leaf veins very thinly.
3. From the inner rest of the cabbage head, cut the fine leaves into thin strips and chop finely. Briefly cook in the boiling blanching water and shake well dry.
4. Squeeze out the soaked rolls and knead them with the minced meat, egg, 1 pinch of salt, finely chopped parsley, finely chopped cabbage and a little pepper and divide into 12 equal parts.
5. Lay out one herb leaf each. Put a portion of the minced meat mixture in the middle of the cabbage leaf, fold it in from the side and roll it up from the leaf stalk. Tie with kitchen thread.
6. Cut the bacon into small cubes. Put 1 tablespoon of oil in a large casserole and let the fat out over medium heat. Remove the crispy fried bacon cubes. Fry the finely chopped onion in the bacon fat. Take the onion out of the casserole, add the remaining oil and fry the cabbage rolls in it on all sides. Add the bacon and onions and pour in the broth. Put the lid on and let the cabbage rolls cook over a low heat for 30 minutes.
7. Take the cabbage rolls out of the pot. Mix the tomato paste and sour cream and stir into the sauce. Season to taste with salt and pepper.