Summary

Ingredients

• 1 white cabbage (Jaroma cabbage)
• 300 g minced beef
• 1 tablespoon mustard (honey mustard)
• 2 teaspoons horseradish, hot (glass)
• 1 shallot (s), finely diced
• 1 tablespoon parsley, finely chopped
• pepper
• salt
• 6 slices bacon
• 2 tablespoon olive oil
• 200 ml beef broth
• 100 ml wine, white, dry
• 1 tablespoon crème fraîche

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Instructions

1. Jaroma cabbage already existed in the 19th century. A clever farmer from the Palatinate has rediscovered and refined it. Jaroma cabbage is a special type of white cabbage with an oval shape. It is very easy to digest and more aromatic than white cabbage. Further advantages over the classic cabbage are that it does not leave any unpleasant smells in the kitchen and only has to be cooked for half as long.
2. Separate 6 beautiful large leaves from the head of cabbage, they are just enough for the specified amount of meat. Blanch the cabbage leaves in boiling water for 2 minutes, drain and soak in ice water. Cut the middle rib flat and dry with paper towels.
3. Mix the ground beef with honey mustard, horseradish, shallot and parsley thoroughly and season with salt and pepper.
4. Cover the cabbage leaves with a slice of bacon each, distribute the minced beef on top, fold the leaves in on the sides and roll up the roulades from the narrow side. Pin it with toothpicks.
5. Heat the olive oil in a roaster or pan. Brown the roulades well on all sides, deglaze with beef stock and white wine. Cover and let simmer for 15 minutes over low heat. Place the roulades from the roaster on a plate and keep warm. Reduce the liquid a little and season with honey mustard, pepper and salt. If necessary thicken with cold butter flakes or a sauce thickener. Finally stir in the crème fraîche.
6. As a side dish boiled potatoes and a colorful vegetable of your choice.