Summary

Ingredients

• 1 small white cabbage
• 1 teaspoon caraway seeds
• 600 g minced meat
• 1 small onion (s), diced
• 1 clove garlic, cut into cubes
• 1 medium egg (s)
• 2 tablespoon breadcrumbs or 1 slice toasted bread
• 1 teaspoon mustard
• 1 tablespoon parsley, finely chopped
• Salt and pepper, cayenne pepper
• 1 tablespoon clarified butter
• Onion (noun)
• 1 tablespoon tomato paste
• 300 ml broth
• 100 ml meat stock
• 400 g potato (s), small
• 1 tablespoon caraway seeds
• 1 tablespoon butter
• nutmeg

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Instructions

1. Cut the stalk from the cabbage. In a large saucepan with water, salt and caraway seeds, blanch the whole cabbage in one piece. Gradually peel off the leaves one by one, quench in ice water, dry and remove the stalk. Mix the minced meat, onion, garlic, egg, mustard, parsley and the crumbled toast in a bowl. Season to taste with salt, pepper and cayenne. Place 2 to 3 cabbage leaves together so that they overlap. Spread the mince on top in portions. Roll up once, fold in the edges and roll to the end. Tie with kitchen twine or roulade pegs. Fry the roulades in a deep pan with a lid or a roasting pan with clarified butter, add the onion and stir-fry. Briefly take the roulades out of the roaster, add the tomato paste to the onion and brown them briefly. Deglaze with the stock and meat stock and put the roulades back into the roaster. Simmer with the lid on for a good 30 minutes. Turn in between. If necessary, reduce the sauce a little, season to taste or thicken with starch. Wash the potatoes and cook them in salted caraway seeds. Let cool a little and peel. Toss in butter and season with nutmeg. Serving: Remove the kitchen twine from the roulade, place on a plate and top with the gravy. Serve with the potatoes. Good Appetite!