Summary

Ingredients

• 1 head white cabbage, approx. 2 kg
• 500 g minced meat, half and half
• 1 large onion (s)
• 1 egg (s)
• 1 bread roll, soaked or 2 tablespoon breadcrumbs
• 1 teaspoon salt
• pepper
• 1 teaspoon mustard
• Ground caraway
• Nutmeg, grated
• Clarified butter and margarine
• 1 onion (s)
• 1 tablespoon tomato paste

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Instructions

1. Cut the stalk generously and in a wedge shape from the head of white cabbage. Bring a very large saucepan of water to a boil. Salt and add caraway seeds if desired. Skewer a meat fork into the cut cabbage stalk and put the head in the boiling water. (This way you can handle the hot head of cabbage better) Gradually, the leaves can now be loosened. Let it boil for a while and then lift it out to drain. Proceed in this way and in between hollow out the stalk if necessary.
2. Prepare a dough from minced meat, the chopped onion, egg, the torn bun or breadcrumbs, salt, pepper, mustard, caraway seeds and nutmeg.
3. Cut the now dry cabbage leaves flat at the leaf ends and sort them: Place two larger leaves inside each other so that a bowl is created. Then embed the smaller sheets accordingly. Remove pieces from the minced meat, form small oval meatballs and place in the cabbage bowls. Now roll up the cabbage and beat it on the right and left. Tie these roulades like a package with a thicker thread.
4. Put clarified butter and margarine in a roaster. Add the cabbage rolls and fry them brown all over. Always stew the cabbage water and, if you like, a tablespoon of tomato paste and one or two onions.
5. The cabbage rolls are ready after a good 1 hour. Remove from the pot, loosen the roast set and mix finely with the magic wand, season to taste and, if desired, bind with a little cornstarch.
6. Serve with boiled potatoes or mashed potatoes.
7. The cabbage rolls taste even better the next day if they are warmed up.
8. They are ideally suited for freezing.