Cabbage Rolls with Tzatziki

Ingredients

• 1 old bread roll
• 1 onion
• 1 Garlic clove
• 1 tsp fresh chopped rosemary
• olive oil
• 2 tbsp black pitted olives
• 100 g Feta
• 500 g ground beef
• 1 egg
• 1 tsp sharp mustard
• Salt
• pepper (from grinder)
• 8 green medium cabbage leaves
• 400 ml Vegetable broth
• 0.5 cucumber
• 1 Garlic clove
• 300 g yogurt
• 1 tbsp fresh chopped parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Soak the bread roll in lukewarm water. Peel and finely chop the onion and garlic, then sauté them in a hot pan with 1 tbsp oil until translucent. Remove from heat, stir in rosemary, and let cool.

2. 2.

   Drain and chop the olives. Dice the feta. Mix the ground beef with the egg, mustard, onion mixture, olives, feta, and the well-expressed bread roll. Season generously with salt and pepper.

3. 3.

   Blanch the cabbage leaves briefly in boiling salted water, then shock them in cold water and pat dry. Spread them on a work surface, place a small amount of the meat mixture in the center of each leaf, fold the sides slightly toward the middle, and roll into roulades. Secure with kitchen twine and sear the rolls all around in a hot pan with oil. Add broth and simmer over medium heat for 45-50 minutes.

4. 4.

   For the tzatziki, peel the cucumber, cut it lengthwise, remove seeds with a spoon, grate, sprinkle with salt, and let release water for about 15 minutes. Peel and finely chop the garlic. Whisk yogurt with garlic, parsley, and lemon juice until smooth. Squeeze out excess cucumber liquid, fold in, and season with salt and pepper.

5. 5.

   Remove twine from the roulades and serve on plates with tzatziki. Offer fresh flatbread on the side if desired.