Cabbage Rolls with Potatoes

Ingredients

• 1 white cabbage
• Salt
• 1 bread roll (old-fashioned)
• 1 onion
• 3 tbsp vegetable oil
• 2 tbsp fresh chopped parsley
• 600 g mixed ground meat
• 2 Eggs
• 2 tbsp breadcrumbs
• pepper (ground)
• 1 tsp Caraway seeds
• 25 ml meat broth
• 4 slices breakfast bacon

Instructions

1. 1.

   Preparation

2. 2.

   Remove the outer large cabbage leaves, rinse them, flatten the hard leaf tips and blanch in salted water for 3-4 minutes. Shock in cold water and drain well. Cut the remaining cabbage into cubes.

3. 3.

   Soak the bread roll in a little lukewarm water. Peel the onion, finely dice it and sauté in 1 tbsp oil until translucent. Remove from heat and add parsley. Squeeze out excess liquid from the bread, mix with the onion mixture, ground meat, eggs and breadcrumbs to form a well‑malleable meat dough. Season with salt and pepper.

4. 4.

   Lay the cabbage leaves side by side and place the filling in the center of each. Fold in the long sides, roll up and secure with kitchen twine.

5. 5.

   Cooking

6. 6.

   Heat the remaining oil until hot and brown the cabbage rolls all around. Remove them and sauté the finely chopped leftover cabbage. Deglaze with broth, season with salt, pepper and caraway seeds, then place the rolls back on top. Cover and simmer on low heat for about 12 minutes. Then remove from stove and let steam off slowly.

7. 7.

   During cooking, fry the bacon in a pan until golden brown and crispy. Drain on paper towels.

8. 8.

   Take the cabbage rolls out of the pot, taste the sauce (optionally thicken with a little starch), remove the twine or toothpicks, and serve on plates with the bacon.

9. 9.

   Serve with optional parsley potatoes as desired.