Krautrouladen

Ingredients

• 1 white cabbage
• 1 roll (from yesterday)
• 1 onion
• 2 tbsp plant oil
• 2 tbsp freshly chopped parsley
• 500 g mixed ground meat
• 2 small eggs
• 2 tbsp breadcrumbs
• 2 tbsp clarified butter

Instructions

1. 1.

   Remove the outer leaves of the cabbage and blanch the whole head in plenty of boiling water for 2-3 minutes, then cool it under cold running water. Flatten the core slightly with a knife and set aside eight large leaves.

2. 2.

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

3. 3.

   Arrange the cabbage leaves side by side on a flat surface, spread the filling onto each leaf. Fold in the sides, roll up, and tie with kitchen twine. Steam the cabbage rolls for about 20 minutes to pre-cook them.

4. 4.

   Heat clarified butter; sear the rolls all around until golden brown (or sear in hot oil, add a splash of water, cover, and finish cooking). Remove the twine before serving.