Summary

Ingredients

• 1 savoy cabbage
• 500 g minced, mixed
• 2 slices white bread, soaked
• 1 egg (s)
• 2 onion (s), diced
• 150 ml cream
• 1 clove garlic, finely chopped
• nutmeg
• Lovage, ground
• 1 teaspoon mustard
• Caraway seed
• pepper
• salt
• 500 ml broth
• some sauce thickener

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Instructions

1. Remove 8-12 beautiful leaves from the cabbage and cut out the thick stem of the stalk in a wedge shape. Put the leaves in boiling salted water and cook for approx. 5 minutes. Take out the cabbage leaves, rinse under cold water and pat dry.
2. Mix the minced meat with 1 onion, garlic, soaked white bread, 1 egg, 1-2 teaspoons mustard and season well with the specified spices (not too weak). Then always place 2 cabbage leaves on top of each other, add about 2 tablespoon minced meat and roll up, folding the edges of the cabbage inwards. To keep the rolls together, fix them with a toothpick. Roll 4 to 6 roulades.
3. Fry the roulades well on all sides in a pan with heated oil and then place in a baking dish.
4. Fry 1 finely chopped onion, cut the remaining cabbage into fine strips or pieces and fry briefly. Add the fried cabbage with the onions to the roulades in the baking dish and pour approx. 500 ml of stock. Now put the pan with the roulades in the oven.
5. Cook in a preheated oven at 180 ° C - 200 ° C for approx. 40 minutes.
6. Finally refine the liquid with cream and thicken it with a little sauce thickener, then put it in the oven for another 5 minutes.
7. Serve the roulades with boiled potatoes and pour some of the cabbage sauce over them.