Cabbage Rolls with Ground Meat Filling

Ingredients

• 18 leaves of white cabbage
• Salt
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 1 bunch parsley
• 400 g mixed ground meat
• 4 Tbsp breadcrumbs
• 1 egg
• 2 tbsp medium-hot mustard
• Pepper
• 1 Carrot
• 100 g celeriac
• 2 tbsp clarified butter
• 250 ml vegetable broth
• 1 tbsp flour (Type 405)

Instructions

1. 1.

   Trim the thick edges of 12 cabbage leaves and blanch them in boiling salted water for about 2 minutes, then cool. Remove stems from remaining leaves and finely chop.

2. 2.

   Clean, halve, seed, peel white skin off the bell pepper and dice very small. Peel onion and garlic and dice finely. Wash parsley, shake dry and finely chop.

3. 3.

   Combine ground meat, chopped cabbage, pepper, onion, garlic, parsley, breadcrumbs, egg, and mustard; mix well and knead vigorously. Season with salt and pepper. Spread mixture on cabbage leaves, fold sides in, roll up, and tie with kitchen twine.

4. 4.

   Peel carrot and celeriac and dice. Heat clarified butter in a roasting pan. Brown rolls all around. Add carrot and celeriac, pour in broth, cover, and simmer for about 45 minutes, turning occasionally and basting with fond.

5. 5.

   Remove finished rolls from pot, puree sauce and bring to boil. Whisk flour into cold water and use to thicken sauce, then season with salt and pepper. Plate rolls with sauce and serve.