Cabbage Rolls

Ingredients

• 1 white cabbage
• 1 old-fashioned roll
• 1 onion
• 3 Tbsp plant oil
• 2 tbsp chopped parsley
• 500 g mixed ground meat
• 2 Eggs
• 2 tbsp breadcrumbs
• 150 ml meat broth (from the jar)
• 200 g whipping cream
• 1 tsp lemon juice
• 600 g starchy boiling potatoes

Instructions

1. 1.

   Peel, wash, and quarter potatoes lengthwise; boil in salted water for 20 minutes.

2. 2.

   Remove outer leaves from cabbage; blanch whole head in plenty of boiling water for 5 minutes, then cool. Separate 5-6 large leaves. Peel onion, finely dice, and sauté in 1 tbsp oil until translucent. Add parsley. Squeeze breadcrumbs to remove excess liquid, then mix with onion mixture, ground meat, eggs, and breadcrumbs. Season with salt and pepper. Lay cabbage leaves side by side, spread filling on each leaf. Fold sides inward, roll up, and tie with kitchen twine. Heat remaining oil, brown rolls all around. Pour in broth and cream, cover, and bake at 180°C for about 30 minutes. Remove, let sauce reduce slightly, and serve with potatoes.