Red Cabbage Rolls with Ground Meat Filling

Ingredients

• 1 red cabbage
• Salt
• 1 old-fashioned roll
• 100 ml lukewarm milk
• 3 onions
• 3 tbsp goose fat (or butter substitute)
• 500 g mixed ground meat
• 1 egg
• 1 tsp medium-hot mustard
• 2 tsp lemon zest
• Salt
• pepper (ground)
• 2 carrots
• 4 juniper berries
• 1 bay leaf
• 2 cloves of peppercorns
• 300 ml beef stock
• 150 ml dry red wine
• 500 g waxy potatoes
• 2 tbsp cold butter
• 4 tbsp Sour cream

Instructions

1. 1.

   Remove the stem from the cabbage and discard any damaged or wilted outer leaves. Separate 8 nice leaves, blanch them briefly in boiling salted water, then cool and drain.

2. 2.

   Crush the roll and soak it in milk. Peel one onion, finely chop it, sauté in a hot pan with 1 tbsp fat until translucent, remove from heat and let cool. Mix the ground meat with the egg, sautéed onion, mustard, lemon zest, and the well-drained bread crumbs; season with salt and pepper.

3. 3.

   Lay the cabbage leaves on a work surface and flatten the thick ribs. Spread the filling evenly over each leaf. Fold the sides over the filling and roll up tightly. Secure with kitchen twine.

4. 4.

   Peel the remaining onion and dice finely. Peel the carrot and dice similarly. In a roasting pan heat the remaining goose fat, brown the rolls while turning them. Add the onion, carrot, juniper berries, bay leaf, and peppercorns; sauté briefly. Pour in the stock and wine, bring to a boil, then turn the rolls frequently. Cover and simmer over medium heat for 30-40 minutes. Meanwhile, peel, wash, and cook the potatoes in boiling salted water.

5. 5.

   Remove the rolls and keep warm. Reduce the pan sauce slightly, remove from heat, stir in butter, season with pepper and salt. Drain the potatoes and let them steam dry. Plate the rolls with sauce and boiled potatoes in deep bowls, drizzle with sour cream, and serve.