Cabbage rolls

Name: Cabbage rolls
Total time: 90 min
Yield: 7 portions
Ingredients: Savoy cabbage; minced meat; egg; bread crumbs; bacon cubes; onion cubes; coarse mustard; majoram, rubbed; caraway, ground; salt, pepper; beef stock; vegetable stock; cream; corn starch (plus a little water for mixing)

Duration: 1 h 30 min

Difficulty: easy

Tags:

alcohol-free

When it gets cooler outside and you feel like something hearty, cabbage rolls are just the thing. This classic dish brings back memories of cosy Sundays and the savoury aroma of braised cabbage filling the kitchen. Tender cabbage leaves envelop a juicy filling that develops its full flavour during slow cooking and combines with a rich sauce. Cabbage rolls represent warmth, comfort and honest home cooking. This recipe invites you to take your time and treat your family or friends to a traditional dish that will leave them feeling full and happy.

Ingredients for

Ingredients for the roulades

2 Piece(s) Savoy cabbage

500 g minced meat

1 egg

25 g bread crumbs

200 g bacon cubes

300 g onion cubes

50 g coarse mustard

3 Teaspoon(s) majoram, rubbed

1 Teaspoon(s) caraway, ground

salt, pepper

400 ml beef stock

400 ml vegetable stock

100 ml cream

3 Teaspoon(s) corn starch (plus a little water for mixing)

Preparation

Total time: 1 h 30 min

Bring a large pot of salted water to the boil. Remove the outer cabbage leaves and cut the stalk generously from the head of cabbage.

Insert a fork into the hole where the stalk was and carefully swirl the cabbage around in the boiling water. This will help to loosen the individual cabbage leaves. Leave the cabbage leaves in the boiling water for about two minutes and then rinse them in cold water. Repeat this process until you have two cabbage leaves for each stuffed cabbage roll.

After rinsing, pat the cabbage leaves dry thoroughly and then remove the thick part (stem).

Sauté half of the onions and half of the bacon, then mix with the minced meat, egg, breadcrumbs, mustard, marjoram, caraway seeds and a little salt and pepper to form a smooth mixture.

Now take a cabbage leaf and place approx. 100 g of the minced meat filling on it. Fold in the sides of the cabbage leaf and then roll it up. Roll up this roulade in the same way in a second cabbage leaf and secure everything with a piece of string.

Now fry each roulade well on all sides in a deep frying pan or a sufficiently large saucepan.

Remove the fried roulades from the pan/saucepan, sauté the remaining onion and bacon cubes in the same pan/saucepan, place the roulades back on top and fill with beef stock and vegetable stock until the roulades are about 3/4 covered with liquid.

Cover and simmer the roulades in the liquid over medium heat for about 30-40 minutes, turning them carefully and regularly.

After cooking, remove the roulades from the pan/pot, add the cream and thicken the sauce to the desired consistency with starch mixed in cold water. Season to taste and return the roulades to the sauce.

Now serve the roulades. Boiled potatoes go particularly well with this dish.