Swabian Cabbage Rolls

Ingredients

• 2 kg white cabbage
• salt, freshly ground white pepper
• 1 stale roll
• 2 onions
• 1 bunch parsley
• 30 g Butter
• 1 egg
• 375 g minced beef
• Grated nutmeg
• 125 g smoked ham
• 10 g pork lard
• passata tomatoes
• 125 ml sour cream

Instructions

1. 1.

   Carefully separate 12 leaves from the cabbage. Bring plenty of water to a boil in a large pot and salt heavily. Cook the cabbage leaves for 4-5 minutes, drain and lay them out on a kitchen towel. Slice the thick central rib flat. Soak the roll in cold water.

2. 2.

   Peel one onion, rinse parsley, pat dry and chop with 200 g of finely shredded cabbage. Heat butter in a pot and sauté the mixture until translucent. Add the well-extracted, torn roll and egg to the minced beef. Knead into a dough and season with salt, pepper and nutmeg. Distribute onto the cabbage leaves and roll them up.

3. 3.

   Slice bacon thinly and crisp it brown in a braising pot, then remove. Add lard to the bacon fat and brown the cabbage rolls there. Peel the second onion, dice small, add and sauté until translucent.

4. 4.

   Add passata tomatoes and 4-5 tablespoons of water, cover and simmer the cabbage rolls for 25 minutes. Five minutes before the end of cooking gently fold sour cream into the braising liquid. Season with salt and pepper. Reheat bacon slices and arrange on top of the cabbage rolls. Serve with boiled potatoes.