Cabbage Rolls
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Per portion
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For 2 portions
- White cabbageOr: Pointed cabbage1 Stk
- Beef minceOr: Pork mince150 g
- Onions1 Stk
- Eggs1 Stk
- Bread roll 1 pc staleOr: Toast breadas needed
- Nutmeg1 pinch
- Bacon cubes25 g
- Tomato paste½ tbsp
- Beef broth130 ml
- Butter10 g
- Wheat flour10 g
- Marjoram¼ tsp
- Iodized salt¼ tsp
- Pepper¼ tsp
Step by step
- 1
Core cabbage whole.
- 2
Bring water to boil in a large pot, dip cabbage 5 minutes, peel off outer leaves, peel further leaves.
- 3
Soak bread roll in milk, squeeze.
- 4
Finely chop onion, combine with mince, egg, bread roll and spices.
- 5
Portion meat mixture onto cabbage leaves, roll up, secure with kitchen twine.
- 6
Render bacon in a roaster, brown rolls all around.
- 7
Add tomato paste, briefly toast.
- 8
Deglaze with broth, braise covered 60 minutes.
- 9
Pour off sauce, stir in flour butter, briefly bring to boil.
- 10
Serve rolls with sauce and mashed potatoes.
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