- 2 White rolls
- 1 head Green cabbage (big)
- 3 onions
- 1 Tbsp butter
- 400 grams Ground meat
- 2 eggs
- freshly ground peppers
- marjoram (dried, 1/4 tsp)
- thyme (dried, 1/4 tsp)
- ¼ tsp Caraway
- ¼ tsp ground paprika
- 2 carrots
- 60 grams Smoked bacon
- 1 Tbsp Pastry flour
- 3 Tbsps clarified butter (for cooking)
Soak bread in hot water. Bring a large pot of salted water to a boil.
Rinse cabbage and cut out stalk. Blanch cabbage in boiling water, gradually separating and removing cabbage leaves. Set water aside.
Peel onions and cut one onion into small cubes. Heat butter in a pan and saute onion until translucent. Squeeze bread well.
Combine ground meat, sauteed onion, eggs and bread, season heavily with salt and spices.
Spread cabbage leaves on a flat surface (use 1 large and 2-3 small leaves for each roll). Place ground meat mixture in the middle and roll up tightly.
Peel carrots and cut into large chunks. Cut remaining onions into large chunks as well. Cut bacon into slices. Chop herbs.
Heat butter in a roasting pan and saute bacon for a few minutes, push aside. Brown cabbage rolls on all sides and spread with onions, carrots and herbs. Add approximately 500 ml (approximately 2 cups) of cabbage water and cook, covered, in preheated oven at 180°C (approximately 350°F) for about 50 minutes.
Remove cabbage rolls from the roasting pan. Add a little flour and water to the pan and simmer sauce until it thickens. Season with salt and pepper to taste. Return rolls to the pan and heat through. Arrange rolls with sauce on plates and serve. If desired, serve with potatoes.