First of all, they put the minced meat on so that it can steep a bit. To do this, they mix the minced meat with the onions, garlic, egg yolks, a good tablespoon of mustard, a reasonable amount of marjoram and, if desired, pepper and salt (my grandmother always used onion powder instead of onions because she didn`t like the feel of the onion pieces in her mouth) . Then they cut the pack of pumpernickel in half crosswise and crumble one half into the meat dough instead of an old bun. This gives a better taste, binds just as well, and is more exciting when chewed due to the grainy consistency.
Then they devote themselves to the savoy cabbage. Remove the outer leaves, but carefully peel the next - the large, sturdy, fresh leaves - from the head and set them aside. Continue with the second head until you have enough leaves to hand - you should calculate two leaves per wrap. They just leave the rest of the heads with the inner and small leaves lying around, we will also use them later.
Then briefly blanch the savoy cabbage leaves in boiling salted water and immediately afterwards frighten them with cold water so that they keep their strong green color.
Now finely chop the remaining savoy cabbage, add one half to the minced meat and put the other half aside for the time being. The savoy cabbage in the mince loosens the structure of the dough again and ensures that when you eat, you get the feeling that you are eating light and airy minced meat.
Now remove the backs of the large savoy cabbage leaves with a knife so that you can use them for wrapping at all. Then place two of them on top of each other. It is best so that the slit insides, where they were attached to the stalk, point inwards towards each other and the uninjured tips of the leaf face outwards. Now take a good portion of minced meat, shape it a little in your hand and press it in the middle onto the leaves. Now start rolling the whole thing up, folding the sides in so that nothing falls out. Fix the whole thing with a roulade needle or a piece of kitchen string.
Now heat some clarified butter in a large pan and add the cabbage curls as soon as the fat is hot enough. Fry the roulades well on both sides, savoy cabbage develops a wonderful roasted aroma when it is browned. Then quench the whole thing with the broth as needed and let the compresses simmer in the broth over reduced heat for a while, about 15 minutes. Then they take the wraps out of the pan, pour the stock into a bowl and heat the pan again.
Now put in the ham cubes and brown them while turning them constantly. Add the chopped shallot and douse the whole thing with the broth of the compress. Now reduce the heat a little and gradually pour in the bottle of dark beer. Always leave some time to reduce in between. When the bottle is completely stirred in, add the tablespoon of mustard, a tablespoon of good balsamic vinegar and the beet juice or maple syrup to round it off. Now you have a sauce stock that is wonderfully dry thanks to the beer and beet juice, but also slightly sweet and savory. To bind it and complete the aroma, crumble the remaining pumpernickel into the sauce. After a few minutes it is thickened. Now simply put the cabbage rolls back in, reduce the heat to a minimum and put a lid on the pot. Now the wraps can sit for a while before they are served.
Tip: I personally always only put the potatoes on at this point (or whatever you want to eat with them).
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