Summary

Ingredients

• 1 pointed cabbage
• 500 g minced beef
• 1 egg (s)
• Breadcrumbs
• 1 onion (s), finely chopped
• 1 tablespoon, leveled mustard, medium hot
• 1 teaspoon, heaped horseradish
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 tablespoon, leveled caraway seeds
• 10 grains allspice
• 1 sea salt, coarse, heaped tablespoon
• Chili powder
• 0.5 liter ½ broth
• Fat, for frying

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Instructions

1. Blanch the pointed cabbage in salted water for 10 minutes, quench. Discard the outermost leaves, then carefully peel off 10 leaves. Cut the strong central rib flat so that the leaves can be rolled up easily.
2. Crush caraway seeds, allspice and salt in a mortar to form a seasoning mixture.
3. Mix the minced meat with the egg, onion, mustard, horseradish and paprika and season with the seasoning mixture and the chili powder, use breadcrumbs to make the desired consistency. Spread the minced meat on the cabbage leaves. Fold in leaves on the right and left, roll up and fix with a toothpick.
4. Heat some fat in a large pan and fry the roulades lightly brown on all sides over medium heat. Pour the stock over, reduce the heat, put the lid on the pan and cook for 25 minutes. Turn the roulades over and cook with the lid on for another 20 minutes.
5. Season the sauce to taste, thicken if necessary and serve everything with boiled potatoes.