Cabbage Rolls in Franconian Style with Blood Sausage Filling

Ingredients

• 4 large white cabbage leaves
• Salt
• 200 g blood sausage
• 1 sour apple
• 1 Shallot
• 2 tbsp clarified butter
• 1 tsp freshly chopped rosemary
• Salt
• pepper (ground)
• 200 g veal patty
• 2 sprigs Rosemary
• applesauce
• onion marmalade
• rosemary

Instructions

1. 1.

   Preheat the oven to 180 °C fan‑forced.

2. 2.

   Wash the cabbage and blanch in salted water for 3–4 minutes. Cool, dry, and cut thick strips from the leaves. Dice the blood sausage without skin. Wash, peel, quarter, core, and dice the apple. Peel and finely dice the shallot. Sauté the apple, blood sausage, and shallot in 1 Tbsp hot clarified butter. Remove from heat, stir in rosemary, salt, and pepper. Let cool and spread the veal patty on the center of each leaf. Fold in the edges and roll up. Brown the rolls in the remaining clarified butter in an oven‑proof pan on both sides. Sprinkle with torn rosemary leaves and bake for 10–15 minutes until cooked through.

3. 3.

   Serve with apple compote if desired, accompanied by onion marmalade.