Summary

Ingredients

• 1 ½ kg white cabbage or savoy cabbage
• 750 g minced meat, mixed or just beef
• 1 egg (s)
• 1 roll, from the day before
• 1 medium onion (s)
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon caraway seeds
• 3 tablespoon ham, diced raw ham
• Oil or clarified butter for the pan
• 1 liter meat broth or vegetable broth
• Sauce thickener or cornstarch

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Instructions

1. For the meat dough:
2. Peel the onion and cut into small cubes. Soak the rolls with a little water. Squeeze out well after a few minutes. Both ingredients together with the minced meat, egg, salt,
3. Work the pepper into a smooth dough. If necessary, season with salt and pepper. Then put in a cool place.
4. Remove the outer leaves from the cabbage and remove the stalk with a sharp knife - as far as possible.
5. Now put the cabbage in a saucepan and pour enough water over it until it is almost covered. Bring to the boil once, then turn off the heat and let it steep for a few more minutes.
6. Take out the cabbage and remove the outer leaves as needed. Place the leaves on a kitchen towel. Cut the thick leaf veins flat.
7. Repeat this until there are as many leaves as are needed. I take 2 sheets per roulade.
8. Place 1 large and a small cabbage leaf on top of each other and roll up about 2 heaped tablespoons of minced meat dough per roulade and roll up into a small package. Seal with a string or toothpick.
9. Heat the fat in a pan and brown the diced ham, caraway seeds and cabbage roulade on all sides. Remove the roulades and place in a large saucepan.
10. Cut the remaining cabbage into pieces and fry just like the roulades. Top up with the meat stock and add to the cabbage rolls.
11. Bring to the boil and then stew on a low flame for about 45 minutes.
12. Take out the cabbage rolls, reduce the stock in the pot a little and thicken with cornstarch or a sauce thickener.
13. It should be a creamy sauce, now add the roulades and let them steep in the sauce.
14. Boiled potatoes go very well with this.