Palatinate cabbage rolls

Ingredients

For the cabbage roulades

• 1 white cabbage
• 700 g mixed minced meat
• 1 egg
• 1 roll from the previous day
• 1 onion
• Salt
• Pepper
• ½ tsp marjoram
• Nutmeg
• 8 thin slices of bacon
• 2 tbsp clarified butter

For the sauce

• 100 g bacon cubes
• 500 ml meat stock
• 200 ml cream
• Sauce thickener, if needed

Instructions

1. Blanch 8 whole white cabbage leaves in portions in boiling salted water for approx. 4 minutes. Rinse in ice water and pat dry. 
2. Soak the bread roll in lukewarm water. Finely dice the onion. 
3. Mix the minced meat with the squeezed-out roll, the onion cubes and the egg. Season with salt, pepper, marjoram and nutmeg. 
4. Spread the mince mixture over the cabbage leaves. First fold in the sides, then roll up, cover with a slice of bacon and tie with kitchen twine. 
5. Heat the clarified butter in a roasting pan. Sear the roulades on all sides until they have taken on colour. Fry the bacon cubes for 5 minutes, then pour in the meat stock. Cover and simmer on a low heat for 30 minutes. 
6. Remove the roulades and keep warm. Add the cream to the sauce and reduce a little. If necessary, thicken slightly with sauce thickener and season with salt and pepper.  
7. Serve the sauce with the cabbage rolls. Serve with mashed potatoes or boiled potatoes.

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