Baked Cabbage Rolls with Raisin Sauce

Ingredients

• 8 large, beautiful cabbage leaves
• Salt
• 1 onion
• vegetable oil
• 1.5 tbsp freshly chopped parsley
• 1 stale roll (from yesterday)
• 500 g mixed ground meat
• 1 tsp medium-hot mustard
• 1 egg
• pepper (ground)
• clarified butter
• 350 ml meat broth
• 80 g raisins

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Wash the cabbage leaves, cut off thick edges, blanch in boiling salted water for about 2 minutes. Remove, shock in cold water, drain, pat dry, and lay out. Place two leaves slightly overlapping side by side.

3. 3.

   Peel and finely chop the onion; sauté in 1 tbsp hot oil until translucent. Add parsley, remove from heat, let cool. Soak the roll in lukewarm water.

4. 4.

   Combine ground meat with mustard, egg, onion mixture, and well‑pressed roll; season with salt and pepper. Knead, then form four equal rolls. Place on prepared cabbage leaves, tuck the opposite sides toward the center, roll up into roulades. Tie with kitchen twine and brown all around in 2 tbsp clarified butter in a roasting pan. Add broth, raisins, salt, pepper, and braise in preheated oven for 45–60 minutes.

5. 5.

   Remove roulades from pan, untie twine, keep warm.

6. 6.

   Bring the pan sauce to a boil on the stove, reduce if needed. Taste, plate with the roulades on warmed dishes, and serve.