Cabbage Roll

Ingredients

• 18 leaves of white cabbage
• Salt
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 1 bunch parsley
• 400 g ground beef
• 4 tbsp whole-grain breadcrumbs
• 1 egg
• 2 tbsp medium-hot mustard
• Pepper
• 1 Carrot
• 100 g Celery Root
• 2 tbsp clarified butter
• 250 ml vegetable broth

Instructions

1. 1.

   Cut thick strips from 12 cabbage leaves flat. Blanch the cabbage leaves in boiling salted water for about 2 minutes, then remove and shock them in cold water. For the remaining cabbage leaves, trim the stem and finely chop. Wash, deseed, peel, and dice the bell pepper into very small cubes. Peel and finely dice the onion and garlic. Wash and finely chop the parsley.

2. 2.

   Mix the ground beef with chopped cabbage, bell pepper, onion, garlic, parsley, breadcrumbs, egg, and mustard; knead well and season with salt and pepper. Spread the mixture onto the cabbage leaves, fold in the sides, roll up, and tie with kitchen twine. Peel and dice the carrot and celery root.

3. 3.

   Heat clarified butter in a roasting pan. Sear the rolls all over until browned. Add the carrot and celery root, pour in the broth, cover, and simmer for about 45 minutes, turning occasionally and basting with the cooking liquid. Remove the finished rolls from the pot, puree the sauce, and thicken with a little starch if desired. Season the sauce with salt and pepper. Unravel the twine from the rolls and serve them plated with the sauce.