Summary

Ingredients

• 1 savoy cabbage or white cabbage
• 500 g minced meat, mixed
• 1 onion (s)
• 1 roll, stale
• 1 egg (s)
• 100 g bacon, diced
• 500 ml broth
• 200 ml cream
• salt and pepper
• 1 tablespoon mustard, possibly more
• Paprika powder, hot
• marjoram

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Instructions

1. Remove eight beautiful leaves from the cabbage and blanch. Rinse in ice water and dry a little with a kitchen towel.
2. Prepare the minced meat dough as follows: inside you need an egg, a soaked and squeezed bun, 1 - 2 tablespoons of mustard, a finely diced onion, plenty of salt, pepper and hot paprika powder. Finally, sprinkle with dried marjoram as desired. Mix the whole thing together.
3. Distribute small heaps of cabbage on the laid out cabbage leaves, roll up and tie together with kitchen twine.
4. Fry the cabbage rolls in a high pan so that they get color. Also leave out the bacon cubes. When the cabbage rolls have taken on a little color, add the broth. Cover and let simmer for half an hour. Finally, remove the roulades and add the cream to the sauce, let it boil down a little or, if necessary, thicken slightly. Season with a little salt and pepper and serve the sauce with the cabbage rolls.