Ground Beef in Savoy Cabbage Wrap

Ingredients

• 1 medium Savoy cabbage
• 1 stale roll
• 2 shallots
• 1 Garlic clove
• 2 tbsp oil
• 300 g Ground Beef
• 1 egg
• 2 tbsp finely chopped parsley
• Salt
• freshly ground pepper
• Sweet Paprika Powder
• Cayenne pepper
• 2 tbsp butter
• 0.5 cup heavy cream
• 0.25 l meat broth
• 400 g Potatoes
• water (for salt)

Instructions

1. 1.

   Remove the outer leaves of the cabbage and cut out the stem. Blanch the head in boiling salted water for 2-3 minutes, remove and carefully separate the outer soft leaves, then shock them immediately with cold water.

2. 2.

   Blanch the remaining cabbage again, separate the outer leaves, etc., until all leaves are removed. Let the leaves drain well and then slice the thick ribs on the leaves flat.

3. 3.

   For the filling soak the roll, peel and finely chop the onion and garlic. Heat oil in a small pan, sauté onions and garlic until translucent. Squeeze out excess liquid from the roll, mix it in a bowl with the egg, onions, garlic, parsley, and ground beef, seasoning well with salt, pepper, cayenne, and paprika.

4. 4.

   Lay the cabbage leaves on a work surface about 25 × 25 cm in a roof‑shaped pattern, sprinkle with salt, pepper, and nutmeg. Form the ground beef into a ball and place it in the center of the cabbage leaves. Fold the leaves over all sides of the meat ball so that the meat is completely wrapped. Tie the filled cabbage tightly with kitchen twine. Preheat the oven to 220 °C. Heat butter in a pan, brown the cabbage all around, deglaze with meat broth and bake for about 40‑45 minutes, basting with broth midway. Stir in the cream ten minutes before the end of baking.

5. 5.

   Serve with boiled potatoes.