Cabbage Rolls

For the cabbage rolls, first divide the cabbage into individual leaves. Blanch larger leaves that are suitable for rolling, dice the rest into small leaves (without blanching) and set aside.

Pour hot beef broth over the rolls and let them steep for a few minutes, then squeeze them but collect the broth again. Mix the breadcrumbs with the minced meat, chop the onion and garlic and add to the meat mixture.

Season with salt, pepper and marjoram. Now cover each cabbage leaf with stuffing, roll it up and place it in a baking dish.

Dice the onion and garlic and fry in hot oil in a pan, add the diced cabbage leaves and fry briefly.

Stir in tomato paste, deglaze with remaining beef stock and gravy and simmer on low heat for 10 – 15 minutes, then pour over cabbage rolls and cook in preheated oven at 170 °C for 1 hour.

Preparation Tip:

The cabbage rolls go well with boiled potatoes and a blob of sour cream.

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