Summary

Ingredients

• 1 teaspoon salt
• 3 tablespoon vinegar (white wine vinegar)
• 2 clove (s)
• 3 tablespoon sugar
• 8 leaves red cabbage (400g)
• 0.5 ½ roll, stale
• 80 g bacon, mixed, smoked
• 150 g onion (s)
• 50 g mushrooms, fresh
• 2 tablespoon butter
• 350 g minced meat, shoulder or le beef
• 1 egg (s)
• salt and pepper
• 250 ml red wine, dry
• 2 tablespoon clarified butter
• 350 ml beef broth (ready-made stock in a glass)
• 1 tablespoon crème fraîche
• 1 teaspoon flour

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Instructions

1. Boil about 1 liter of water with salt, vinegar, cloves and sugar. Remove the outer leaves from a head of red cabbage, then cut off 8 beautiful leaves further inside and add to the boiling water. Simmer gently for 5 minutes, then remove with a slotted spoon.
2. Soak half the bun. Finely dice the smoked bacon, peel the onions and also finely dice. Wash, clean and chop the mushrooms. Heat the butter in a saucepan and fry the onion and bacon cubes well, add the mushrooms and cook for 3-5 minutes. Squeeze the soaked roll well. Mix the beef with the egg, the squeezed bun, the onion and bacon mixture, pepper and salt and knead well.
3. Flatten the outside of the ribs of the red cabbage leaves, then spread the leaves out and spread the beef mixture on top. Roll up the leaves from the narrower side, fold in the long sides a little and tie the roulades together with kitchen twine.
4. Preheat the oven to 220 ° C. Heat the clarified butter in a casserole and fry the red cabbage rolls in it on all sides for about 6 minutes, then deglaze with red wine and stock. Add 1-2 tablespoons of cooking stock and cover the cabbage rolls in the oven for 50 minutes, turning twice in between.
5. Mix the creme fraiche with 2 tablespoons of the frying liquid and the flour until smooth, stir the mixture into the frying liquid and let the sauce simmer for 5 minutes.