Classic Cabbage Rolls

Ingredients

• 16 large white cabbage leaves
• Salt
• 1 onion
• 1 Garlic clove
• 1 bunch parsley
• 400 g ground beef
• 5 tbsp whole grain breadcrumbs
• 1 egg
• 1 tbsp Medium-hot mustard
• pepper (ground)
• 1 Carrot
• 100 g Celery Root
• 1 tomato
• 2 tbsp clarified butter
• 400 ml Vegetable broth

Instructions

1. 1.

   From 12 nice cabbage leaves cut the thick leaf edges flat. Blanch the cabbage leaves in boiling salted water for about 2 minutes, remove and shock with cold water. For the remaining leaves remove the core and finely chop. Peel and finely dice the onion and garlic. Wash and finely chop the parsley.

2. 2.

   Mix the ground beef with the chopped cabbage, onion, garlic, parsley, breadcrumbs, egg, and mustard well and knead vigorously. Season with salt and pepper. Spread the meat mixture onto the cabbage leaves, fold in the sides, roll up, and tie with kitchen twine. Peel and dice the carrot and celery root. Wash the tomato, quarter it, remove seeds, and dice into small cubes.

3. 3.

   Heat clarified butter in a Dutch oven. Sear the cabbage rolls all around until golden brown. Add the carrot, celery root, and tomato, then pour in the broth. Place the rolls back in, cover, and simmer for 45–55 minutes. Turn occasionally and baste with the cooking liquid. Remove finished rolls from the pot, puree the sauce to taste, season with salt and pepper. Unwind the twine and serve the rolls with sauce.