Cabbage Rolls with Bacon Wrap

Clean the cabbage, rinse. Discard the stalk. Cook (blanch) cabbage in boiling hot salted water for 2-3 minutes, remove and peel off outer leaves. Repeat process until 16 leaves are removed. Cut thick leaf veins evenly. Place 2 leaves on top of each other, overlapping.

Soak bread rolls in cold water. Remove peel from onion, dice. Knead together with minced meat, squeezed egg, salt, rolls and pepper.

Spread mince mixture evenly on cabbage leaves. Turn cabbage leaves inward and roll up. Wrap each with 1 slice of bacon and tie with twine. Or pin tightly with wooden skewers.

Cut remaining cabbage into strips. Heat clarified butter in a large roasting pan. Sauté roulades in it all around.

Sauté cabbage strips briefly. Mix in a good ½ liter of water and clear soup. Bring to a boil and steam with lid on for about 45 minutes.

Remove the roulades. Stir cornstarch and sour cream or crème fraiche until smooth. Stir into the stewing stock, bring to a boil. Heat the roulades in it. Rinse parsley, chop, sprinkle. Serve with boiled potatoes.

Tip: To make the cabbage leaves easy to fold in after stuffing, cut away the thick middle rib and place the stuffing on the lower end. Fold the leaves over the sides and roll up towards the top. Close well

Our tip: Use a bacon with a strong flavor – so you give this ger

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