Bavarian Cabbage Roast

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove the bad outer leaves from the cabbage, cut out the stalk and place the head of cabbage in boiling salted water for about 15 minutes. Carefully loosen the outer large leaves and set aside. Cut the remaining cabbage into small pieces.
Peel and dice the onion, mash the caraway seeds, melt the lard in a saucepan. Braise the onion, caraway and cabbage strips almost cooked in it, season with salt and pepper and let cool down a little.
Soak the rolls in water. Line a greased, fireproof saucepan or an elongated, greased casserole dish with some of the white cabbage leaves you left behind.
Mix the minced meat with the eggs, the well-squeezed bun, parsley and the braised cabbage and season with salt and pepper.
Pour the meat mixture onto the cabbage leaves, place the leaves on top, press firmly (if necessary tie together) and cover with the bacon slices. Put the pan on the wire rack in the oven.
Fit:
Boiled potatoes + tomato sauce. To do this, peel and dice 2 onions and sauté in 2 tablespoons of hot cooking oil. Add 1 can (800 g) of peeled tomatoes and simmer for about 15 minutes over low heat. Season the sauce with a little tomato paste, salt and pepper and puree. If necessary stir in a little sour cream.

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