Cream Cheese Cabbage Rolls

Mix the cream cheese with the egg, salt, pepper, thyme and chopped shallot. Add the diced peppers and beans into the cheese mixture.

Blanch the cabbage leaves in boiling salt water for about 3 minutes. Quench with cold water and drain. Remove the stem with a sharp knife. Spread the cheese and vegetable mixture over each leaf. Roll up and tie with kitchen string.

Place the rolls in a roasting pan with 1 tablespoon of melted butter. Deglaze with the white wine and fill with enough water that the rolls are almost covered.

Add the bay leaf and peppercorns. Cook in a preheated oven (200°C (approximately 400°F)) for about 30 minutes.

Take the rolls out of the oven, remove kitchen string and keep warm.

Strain the braising liquid through a fine sieve.

In a saucepan, sauté the remaining shallots in hot butter until transparent. Add the caraway seeds. Reduce to 250 ml (approximately 1 cup). Season with salt and pepper. If necessary, use corn starch to thicken.