Cabbage Rolls Filled with Ground Meat

Ingredients

• 2 carrots
• 0.25 knollensellerie
• 3 vegetable onions
• 16 large cabbage leaves
• 1 Garlic clove
• 60 g Butter
• 500 g mixed ground meat
• 1 egg
• 75 g breadcrumbs
• 1 tsp medium-hot mustard
• 0.5 tsp dried rosemary
• 0.5 tsp dried thyme
• 2 tbsp plant oil
• 1 bay leaf
• 2 allspice berries
• 500 ml vegetable broth
• 100 g crème fraîche
• 1 tsp Caraway seeds
• 1 tbsp flour
• 1 Tbsp soft butter

Instructions

1. 1.

   Peel and roughly dice the carrots, knollensellerie, and 2 vegetable onions. Wash the cabbage leaves, shake off excess water, remove hard stems, and blanch in boiling salted water for 2-3 minutes. Using a slotted spoon, transfer the leaves, shock them in cold water, and drain well. Peel and finely chop the remaining onion and garlic; sauté in a pan with 20 g melted butter until translucent, then set aside to cool.

2. 2.

   Combine the ground meat with the egg, breadcrumbs, mustard, and the onion-garlic mixture; season generously with salt and pepper. Lay the cabbage leaves flat, place two leaves side by side up to halfway, and spread some of the filling on top. Fold in the sides slightly, roll tightly, and secure with kitchen twine or pastry pins. In a roasting pan heat the oil and brown the rolls all over until golden brown. Add the diced vegetables and spices, let them brown briefly, then deglaze with broth. Cover and simmer at medium heat for about 45 minutes.

3. 3.

   Remove the finished rolls from the pan and keep warm in a preheated oven (80 °C). Strain the cooking liquid through a fine sieve into a new pot; press the vegetables to extract juice and bring the liquid back to a boil. Stir in the crème fraîche, season with salt, pepper, and caraway seeds, and thicken if needed with a beurre manié (equal parts flour and butter mixed together). Serve the rolls drizzled with sauce.

4. 4.