Summary

Ingredients

• 1 head savoy cabbage or white cabbage
• 300 g minced meat
• 2 onions)
• 1 cup breadcrumbs or old bread rolls
• 1 egg (s)
• salt
• pepper
• 1 teaspoon nutmeg
• 2 tablespoon paprika powder, noble sweet
• 0.5 liter ½ meat broth
• Sauce thickener
• 1 packet sauce (powder for cream sauce)
• oil

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Instructions

1. Remove old and dead leaves from the cabbage. Peel off the remaining leaves one by one and wash. Cut the stems out of the leaves in a wedge shape (this makes it easier to wrap them later). If the cabbage is very fresh and crisp, it is advisable to blanch the leaves in boiling water for 2-3 minutes so that they become more flexible. Older cabbage can be used directly.
2. Mix the minced meat with the breadcrumbs or the crumbled old bun and the egg. Season to taste with the spices, add more to taste than stated here.
3. Wrap 2 well-filled tablespoons of the meat mixture with the cabbage (about 3 leaves per roulade), fold in the ends of the leaves to make small packets. Pin well with toothpicks.
4. Heat some oil (e.g. olive) in a large roasting pan with a lid. Fry the cabbage rolls briefly (!) On all sides. Pour in the broth, simmer in a closed saucepan for approx. 40 minutes. Check from time to time whether there is enough liquid left. Finally, lift out the roulades, tie the sauce with a sauce thickener, if you like you can stretch it with a ready-made packet of cream sauce. It is advisable to season again and add a good dash of sherry or white wine to refine it.