Baked Cabbage Rolls with Raisin Sauce
Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
Rinse the cabbage leaves, remove the thick center veins and blanch the leaves 2 minutes in boiling salted water. Remove from pot, rinse with cold water, drain, pat dry and spread on a clean surface. Arrange 2 leaves to lay slightly overlapping one another.
For the filling, peel the onion, finely chop and sweat in 1 tablespoon hot oil. Add the parsley, remove from heat and let cool. Soak the bread in lukewarm water. Squeeze the bread and tear into small pieces.
Knead the ground meat with the mustard, egg, onion mixture and the well squeezed bread, season with salt and pepper and shape into 4 equal logs. Place on the prepared cabbage leaves, fold the opposite ends toward the center and roll up into rolls. Tie with kitchen string and saute in a roasting pan in 2 tablespoons butter until browned. Add the broth, raisins, season with salt and pepper and cook for 45-60 minutes in preheated oven.
Remove the cabbage rolls from the roasting pan, remove the kitchen string and keep warm.
Bring the sauce in the roasting pan to a boil on the stovetop and let simmer if necessary. Season to taste and serve with the cabbage rolls on warmed plates.