Summary

Ingredients

• 500 g minced meat, half and half
• 1 roll, stale, soaked and squeezed out
• 1 egg (s)
• 1 onion (s), diced
• 1 savoy cabbage
• 60 g bacon, fatter, diced
• 1 tablespoon oil
• 0.75 liters ¾ water, hot
• 3 teaspoon, heaped broth, instant
• salt and pepper
• nutmeg
• some flour to thicken
• some cold water to thicken

Print Recipe Pin Recipe

Instructions

1. Prepare a batter from the minced meat, the roll, the egg, the onion, salt and pepper.
2. Peel the savoy cabbage leaves from the stem (discard the outer ones) and cut the lower central fiber of the leaves flat. Thoroughly clean the savoy cabbage leaves, then gradually blanch them on a flat plate in the microwave at 500 watts for about 3 minutes. Then place 2 sheets against each other and cover each with 50 g minced meat. Roll up and wrap with twine or use roulade pegs.
3. Dice the bacon and leave in the hot oil in a large saucepan over medium heat, then remove the bacon cubes. Sear the savoy cabbage rolls in the fat on all sides, then fill up with the hot water and add the instant stock.
4. Finely crumble the remaining minced meat, cut the rest of the savoy cabbage into fine strips and add both.
5. Simmer at medium temperature for about 50 minutes with the lid closed, then remove the savoy cabbage rolls. Mix some flour with water and use it to thicken the sauce. Then season with salt, pepper and nutmeg. Add the savoy cabbage rolls to the sauce.