Red Cabbage Rolls with Ground Meat Filling and Potatoes

Ingredients

• 1 red cabbage (ca. 1 kg)
• 1 old-fashioned roll
• 2 onions
• 2 firm pears
• 1 splash Lemon juice
• 30 g fresh thyme
• 600 g mixed ground meat
• 1 egg
• Salt
• a pinch cayenne pepper
• 2 tbsp clarified butter
• 400 ml meat broth

Instructions

1. 1.

   Remove the outer leaves from the cabbage, cut out the core and boil the whole head in plenty of salted water for 2-3 minutes. Separate 8‑10 large leaves and trim the leaf edges to be flatter. Use the remaining cabbage elsewhere.

2. 2.

   Soak the roll in lukewarm water for the filling. Peel and finely dice the onions. Peel, halve, pit, and cube the pears; drizzle with lemon juice. Wash the thyme (reserve some for garnish) and tear the remaining leaves into small pieces. Mix the ground meat with the egg, the drained roll, the pears, half the onions, and the thyme. Season with salt and cayenne pepper.

3. 3.

   Fill each cabbage leaf, fold in the sides, and roll up lengthwise. Secure with wooden skewers. Heat the clarified butter in a braising pot and brown the rolls all around for 2‑3 minutes. Add the remaining onion and pour in the broth. Cover and simmer over low heat for about 40 minutes.

4. 4.

   Remove the rolls and keep warm. Strain the cooking liquid through a sieve and adjust with honey to taste. Drizzle the sauce over the rolls, garnish with fresh thyme, and serve with optional parsley potatoes.