Summary

Ingredients

• 1 large white cabbage
• 750 g minced pork
• 2 onions)
• 1 roll, stale
• 1 egg (s)
• salt and pepper
• 1 tablespoon mustard
• 1 tablespoon chili sauce
• some broth, grains
• some pepper grains
• Paprika powder
• Caraway seed
• 1 bay leaf

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Instructions

1. Remove the outer leaves (2 - 3) from the cabbage and put the head in a pot of water. Add some salt, peppercorns, bay leaves, 1 onion, 1 teaspoon of caraway seeds and stock powder to the cooking water. It must make a nice, strong broth.
2. When the herb starts to boil, let it simmer on a low flame for about 15-20 minutes. Remove the head and cut off the leaves on the stem. Cut the middle leaf vein flat with a sharp knife. I use one or two leaves per roulade.
3. Soak the stale bread roll in cold water and squeeze it into the minced meat. Add the finely chopped onion, mustard, chilli sauce, caraway seeds, salt, pepper, paprika and egg to the mixture and work through well.
4. Put about 2 heaped tablespoons of minced meat on a cabbage leaf and wrap. Possibly turn over a second sheet of paper and wrap it with thread or pin a toothpick in place. Fry the wraps until golden brown, add the stock and cook until soft.