Savoy Cabbage Roulades

Ingredients

• 1 medium Savoy cabbage
• 1 old-fashioned roll
• 1 onion
• 350 g veal meat
• 2 Eggs
• 3 tbsp Ajvar (from jar)
• 2 tbsp oil
• 1 tbsp butter
• 500 ml broth (instant)
• Salt
• pepper (ground)

Instructions

1. 1.

   Clean the cabbage, remove 8 large leaves, cut off thick leaf strips and briefly blanch in boiling water, then shock in ice water and drain. Quarter the remaining cabbage lengthwise, remove the core and slice crosswise into strips; cook half‑cooked for about 7 minutes, then drain, shock and let dry. Reserve the broth.

2. 2.

   Soak the roll in water. Peel and quarter the onion lengthwise. Finely chop the meat and mix with 3 tbsp shredded cabbage, drained roll, eggs, 2 tbsp Ajvar, salt and pepper.

3. 3.

   Spread the cabbage leaves, distribute the filling on top. Fold the sides in, roll into parcels and tie securely with kitchen twine.

4. 4.

   Heat oil in a roasting pan and brown the parcels on all sides. Add onion briefly. Pour in broth, cover and simmer over medium heat for 30 minutes. Add remaining Ajvar, season, and cook another 10 minutes.

5. 5.

   Sauté the leftover cabbage in hot butter for about 3 minutes, seasoning with salt and pepper.

6. 6.

   Serve the cabbage parcels with sauce, cabbage and boiled potatoes.