Cabbage Rolls Filled with Ground Meat

Ingredients

• 1 bundle soup vegetables
• 1 head white cabbage
• Salt
• 1 stale roll
• 2 onions
• 1 bundle flat-leaf parsley
• 500 g mixed ground meat
• 1 egg
• pepper (ground)
• paprika powder (sweet)
• 2 tbsp clarified butter
• 400 ml meat broth
• 1 tbsp flour
• 1 tbsp butter
• 100 g crème fraîche

Instructions

1. 1.

   Clean the soup vegetables and dice them. Clean the cabbage, separate 8 large leaves, blanch in salted water for 1 minute, shock in ice water, drain and pat dry. Slice off the thick ribs of each leaf. Use the remaining cabbage elsewhere.

2. 2.

   Soak the roll. Peel and finely chop the onions. Wash the parsley, shake dry, and finely chop the leaves. Knead the ground meat with the egg, squeezed-out roll, parsley, and half the onions. Season with salt, pepper, and paprika powder.

3. 3.

   Lay two cabbage leaves overlapping, place a bit of the filling in the center, fold the sides slightly inward, and roll into roulades. Tie with kitchen twine. Heat clarified butter in a braising pot and sear the rolls on all sides for 2-3 minutes. Add the soup vegetables and remaining onions, pour in broth, cover, and simmer over low heat for about 50 minutes.

4. 4.

   Remove the rolls and keep warm. Strain the sauce through a sieve, bring to a boil again, and thicken with a beurre manié (equal parts flour and butter kneaded together) if desired. Taste and finish with crème fraîche. Remove the twine from the rolls and serve with the sauce. Pair with salted potatoes and a glass of beer.