Savoy Cabbage Rolls with Grape Sauce

Ingredients

• 1 old-fashioned roll
• 8 large savoy cabbage leaves
• Salt
• 400 g waxy potatoes
• 150 g seedless white grapes
• 500 g mixed ground meat
• 1 egg
• 1 tsp medium-hot mustard
• pepper (ground)
• 1 vegetable onion
• 2 tbsp butter
• 150 ml dry white wine
• 350 ml vegetable broth
• 1 bay leaf
• 3 peppercorns
• 1 tbsp flour
• 200 ml heavy cream (at least 30% fat)

Instructions

1. 1.

   Soak the roll in lukewarm water. Clean, wash and blanch the cabbage leaves in boiling salted water for about 1 minute. Remove, shock with cold water and drain on a kitchen towel. Peel, wash the potatoes and cook them with a pinch of salt in boiling water for 25-30 minutes.

2. 2.

   Meanwhile wash and halve the grapes. Mix the ground meat with the squeezed roll, egg, mustard, salt and pepper into a smooth mixture. Peel the onion, finely chop it, sauté in 1 tbsp butter until translucent and fold into the meat mixture. Remove the tough stems from the leaves in a V shape and place some meat mixture in the center of each leaf.

3. 3.

   Fold the opposite sides about 1 cm toward the center and roll the leaves into cabbage rolls. Secure with kitchen twine or pastry pins if desired. In a pot heat wine with broth, add spices, and simmer the rolls covered for 15-20 minutes. Remove, keep warm and strain the liquid.

4. 4.

   Melt remaining butter in a pan, dust with flour and deglaze with 200 ml of the strained liquid, stir in cream, whisk vigorously to avoid lumps. Season with salt and pepper and fold in grape halves. Let sauce thicken over medium heat while stirring occasionally. Drain potatoes, arrange on plates with halved rolls, drizzle with grape sauce and serve garnished.