Cabbage Rolls

For the cabbage rolls, clean the cabbage head and remove the stalk. Then cook in a large pot with salted water. Remove 8 cabbage leaves at a time. Put the cabbage leaves aside.

The rest of the cabbage can be used for other dishes (e.g. cabbage soup). Soak the roll in water. Skin and finely dice the onions.

Put the mince in a bowl. Squeeze the bread roll and add it. Add the finely chopped onions as well. Add salt, bell pepper and paprika powder, as well as mustard and marjoram and knead everything into a smooth dough.

Place 2 cabbage leaves loosely on top of each other and put 1/4 of the minced meat on top of each. Fold in the cabbage leaves first from the bottom, then the sides and finally roll up, wrap the bacon around the roulades and tie with kitchen twine.

Heat the clarified butter in a roasting pan and brown the cabbage roulades on all sides. Then pour in the soup. Close the roaster and cook in the oven at 180 °C for 25 minutes.

Take out the finished cabbage rolls and remove the kitchen twine. Serve the cabbage rolls.

Preparation Tip:

The cabbage roulades go particularly well with mashed potatoes.

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