Summary

Ingredients

• 1 large white cabbage
• 500 g minced meat, (round beef)
• 2 egg (s)
• 3 slices toast
• 2 onions)
• 3 tomato (s)
• 1 tablespoon tomato paste
• 1 cube broth, instant, (fat broth)
• salt
• Pepper, freshly ground
• Caraway seed
• Sauce thickener
• oil

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Instructions

1. Bring plenty of salted water to the boil in a large saucepan. Cut the cabbage head as much as possible at the top of the stalk so that the leaves can loosen. Pour completely into the salted water, let simmer until the first leaves come off. Take the leaves out of the water and let the next leaves boil a little. You need 18 beautiful cabbage leaves in total. Save boiling water!
2. Season the ground beef with a diced onion, the toast (soaked in water and then squeezed out well), the two eggs, salt and pepper and divide into 6 servings. Cut the tall, thick panicles of the individual leaves a little thinner. Then wrap the minced portions well in 3 cabbage leaves and fix with kitchen twine.
3. Heat the oil in a large roasting pan and fry the cabbage rolls well. Roughly dice the tomatoes and the rest of the onion. You can also cut two or three cabbage leaves into small pieces. Add everything to the cabbage rolls in the saucepan and sweat. Also sweat the tomato paste well. Top up with cabbage water. Add the stock cubes, a little caraway seeds, pepper and, if necessary, salt, cover and let simmer for 1 - 2 hours. When the cabbage rolls are tender, remove them from the roaster. Remove the tomato pieces and then bind the sauce with a sauce thickener.
4. Boiled potatoes go well with it.