Cabbage Rolls

Boil cabbage leaves in salted water with the rest of the cabbage a little at the beginning (so that they do not break when wrapping).

Mix the minced meat with the soaked breadcrumbs, egg, a little salt, parsley and the finely chopped cabbage and mix well.

Depending on the size and firmness, place several cabbage leaves on top of each other and sprinkle with a little caraway and salt. Form one unit of mince into an oblong shape, wrap the larger cabbage leaves around it to form a roulade and tie it tightly with the string.

Brown the roulades carefully in fat and steam them, adding a little water, until they are cooked. Remove the cabbage roulades from the saucepan, keep them warm for a while and thicken the remaining clear soup in the saucepan with a little flour, adding a little milk or cream if necessary. This sauce can be poured over the cabbage rolls or served with the potatoes.

It tastes exceptionally good with boiled potatoes.

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