Cabbage Rolls with Minced Meat Stuffing

Rinse the large leaves of the cabbage, cut the thick stems a little flatter. Boil plenty of salted water and blanch the cabbage leaves in it for 4-5 min. Drain, rinse with cold water and dry.

Peel and chop the onion. Heat a little butter in a frying pan and fry the onion cubes in it until they are translucent.

Mix the mince in a baking dish with the egg, salt and pepper, a pinch of thyme and the stewed onions. Place one or two cabbage leaves on top of each other, pass of the minced meat mixture on top and roll into a roulade, tying with spaghetti.

In a large shallow saucepan, brown the bacon slices until the fat is rendered, add a good knob of butter and heat. The. Sear the roulades in it heartily until lightly browned all over.

Pour the clear soup, put the lid on tightly and simmer quietly at a low temperature for about 45 min.

After the cooking time, remove the roulades, stir the whipping cream to the braising liquid and cook uncovered for 15-20 min. until nicely thickened.

Season the sauce with salt and freshly ground pepper to taste, heat the roulades in it once more and bring to the table.

Tip

If you like, you can also fry only half of the onion cubes and add the rest raw to the minced meat.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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