Cabbage Rolls

Ingredients

• 8 large white cabbage leaves
• Salt
• 1 old-fashioned roll
• 400 g mixed ground meat
• 1 egg
• 1 tsp medium-hot mustard
• pepper (ground)
• 20 g clarified butter
• 3 onions
• 1 tsp tomato paste
• 1 tbsp coarse mustard
• 350 ml vegetable broth

Instructions

1. 1.

   Preheat the oven to 160°C with upper and lower heat. Cut off the thick edges of the cabbage leaves, blanch them in boiling salted water for 2 minutes, then cool under cold running water and pat dry. Soak the roll in lukewarm water.

2. 2.

   Mix the ground meat with the egg, mustard, and drained roll; season with salt and pepper. Lay two cabbage leaves side by side, place a small amount of the meat mixture in the middle of each, fold the sides toward the center and roll into parcels.

3. 3.

   Tie the rolls with kitchen twine and brown them all around in a hot pot with melted clarified butter. Slice the onions into thin strips and add to the pot; sauté briefly, stir in tomato paste and mustard, pour in broth, cover tightly, and simmer in the preheated oven for 45–50 minutes. Remove the twine, taste the sauce, and serve immediately.