Cabbage Rolls with Bacon and Potatoes

Rinse, peel and coarsely chop carrots, celery and 2 onions. Rinse cabbage leaves, shake dry, trim and remove the hard stalks. Blanch cabbage leaves for 2-3 minutes in boiling salted water. Using a slotted spoon, take the leaves out, place in cold water and drain well. Peel remaining onion and garlic, chop finely and saute in a pan with 20 grams (approximately 1 ounce) of melted butter. Remove from heat and let cool. Mix the ground beef with egg, breadcrumbs, mustard, onion-garlic mixture and herbs. Season with salt and pepper.

Spread the cabbage leaves flat. Place 2 leaves so they overlap at least half of each leaf and fill with meat mixture across both leaves. Fold in the opposing sides, roll tightly into cabbage rolls and secure with kitchen twine or roulade pins. In a roasting pan, heat the oil and brown the cabbage rolls on all sides. Sear the diced vegetables, add the spices and deglaze with broth. Simmer covered for approximately 45 minutes until cabbage rolls are heated and cooked throughout. 

Meanwhile, scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25-30 minutes. Rinse parsley, shake dry, pluck the leaves from the stems and finely chop. Remove the cooked cabbage rolls from the roasting juices and keep warm in a preheated 80°C (approximately 175°F). Strain the roasting juices through a fine sieve into a new pot, add the vegetables and bring to a boil. Stir in creme fraiche and season with salt, pepper and cumin. If desired, add flour and butter in a 1:1 ratio to thicken.