Summary

Ingredients

• 1 large white cabbage
• 500 g minced meat, mixed
• 2 tablespoon mustard, medium hot
• 1 medium onion (s)
• 2 teaspoons vegetable broth, grained
• 1 bun, stale, soaked and squeezed out
• 1 egg (s)
• salt and pepper
• Paprika powder
• Condensed milk
• Sauce thickener
• oil

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Instructions

1. Put the first green leaves of the cabbage in the compost, carefully separate the ones underneath and cook in salted water for 5-10 minutes (make sure they don`t get too soft!). Take out, rinse with cold water and set aside.
2. Chop the onion and knead with your hands along with the minced meat, squeezed bun, egg, mustard, salt, pepper and paprika. Then fill each cabbage leaf with the minced meat mixture and tie it with kitchen twine.
3. Heat the oil in a large saucepan and lightly fry the cabbage rolls on both sides. Dissolve the stock powder in ½ liter of warm water and pour the stock over the cabbage rolls until they are almost covered. Now simmer on medium heat for about 30 minutes. Remove the cabbage rolls, place on a plate and keep warm.
4. Bring the sauce to the boil, thicken with a little sauce thickener, season with salt and pepper and add a dash of condensed milk. Serve with the roulades.
5. Boiled potatoes go well with it.