Cabbage Rolls with Brown Gravy

Ingredients14

• bread roll1 Stück
• white cabbage1 Stück
• ground beef and pork mix500 g
• egg1 Stück
• mustard1 TL
• garlic clove1 Zehe
• onions80 g
• sweet paprika1 TL
• ground caraway1 TL
• tomato paste1 EL
• dark gravy thickener2 EL
• salt2 TL
• black pepper1 TL
• vegetable oil2 EL

Instructions

1. 1

   Place the bread roll in a bowl and soak it in cold water.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Cut the core out of the cabbage with a pointed knife and lower the cabbage into the boiling water. Simmer for 2 to 3 minutes.

4. 4

   Lift the cabbage out with a skimmer and let it cool briefly. Peel off 2 to 3 leaves per roll, a few extra in case one tears. Leftover leaves work well for cabbage noodles.

5. 5

   Return the cabbage to the water and repeat until you have enough soft leaves for the rolls.

6. 6

   Cut the thick stems out of the leaves. If they are not pliable enough, boil them again until soft.

7. 7

   Put the ground meat in a bowl. Peel the garlic and onions, press the garlic in, finely chop the onions and add them. Squeeze out the bread roll well and add it too.

8. 8

   Add the egg and mustard, season with salt, pepper, caraway and paprika and mix well into a smooth mixture.

9. 9

   Preheat the oven to 350°F (180°C) convection.

10. 10

    Lay 2 to 3 cabbage leaves slightly overlapping and spread the meat mixture on top. If the mixture sticks, moisten your hands with water or oil.

11. 11

    Fold in the sides, roll up into a firm roll and tie with kitchen twine.

12. 12

    Heat the oil in a skillet and brown the rolls on all sides until golden. Then transfer to a baking dish.

13. 13

    In the same skillet, sweat the tomato paste over low heat, deglaze with 1000 ml of the cabbage cooking water and bring to a boil. Pour over the rolls and braise in the oven for 30 to 45 minutes.

14. 14

    Finally pour the sauce into a pot, bring to a boil and thicken with the dark gravy thickener. Serve the rolls with the brown gravy.