Cabbage Rolls

Ingredients

• 18 large white cabbage leaves (as big as possible)
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 5 tbsp parsley
• 400 g mixed ground meat
• 4 Tbsp breadcrumbs
• 1 egg
• 2 tbsp medium-hot mustard
• 2 tbsp clarified butter
• 1 bottle dark beer (or alcohol-free Altbier)
• 1 tsp seasoned broth
• sauce thickener (as needed)

Instructions

1. 1.

   From 12 nice leaves cut the thick leaf tips flat. Blanch the cabbage leaves in boiling salted water for about 2 minutes, remove and shock with cold water. For the remaining leaves remove the stem and finely chop it. Wash, clean, halve, seed the pepper, remove the white skin and dice very small. Peel and finely dice onion and garlic. Wash and finely chop parsley.

2. 2.

   Mix the ground meat with chopped cabbage, pepper, onion, garlic, breadcrumbs, egg and mustard well and season with salt and pepper. Spread the mixture on the cabbage leaves, fold in the sides, roll up and tie with kitchen twine if needed. Heat clarified butter in a roasting pan and sear the rolls all around. Add beer, 1 tsp seasoned broth and simmer the rolls in a covered pot for about 1 hour. Turn occasionally and baste with cooking liquid. Remove finished rolls from the pot, thicken the sauce with some thickener.