Ground Meat Rolls over Cabbage
Cut the cabbage into thin strips. Rinse, peel and cut the carrots into thin strips. Heat 2 tablespoons of oil in a skillet and saute the cabbage briefly. Add the carrots, 75 ml (approximately 1/3 cup)
broth and the caraway, season with salt and pepper. Cover and cook over low heat, stirring occasionally for 30 minutes.
Soak the bread in water, then squeeze and transfer to a bowl. Peel and dice the onion. Add the onion, ground meat, egg, and sambal to the bowl, season with salt and pepper and knead until well combined. With dampened hands shape the mixture into logs 8 x 2 cm (approximately 3 x 3/4-inch) rolls.
Heat the remaining oil in a skillet and saute the rolls until browned all over. Add the remaining broth and simmer 5 minutes. Serve the rolls over the cabbage and pour the pan juices over.