Stuffed Cabbagel with Beer Sauce and Mashed Potatoes

For the cabbage rolls: Remove the thick ribs from 12 beautiful cabbage leaves. Blanch the leaves in a pot of boiling salted water for 2 minutes, remove, rinse with cold water and drain well.

Remove the thick ribs from the remaining cabbage leaves​ and finely chop. Rinse and halve the pepper lengthwise, remove seeds and white ribs and cut into very small cubes. Peel onion and garlic and chop very finely.

In a bowl, mix together the ground meat, chopped cabbage, red pepper, onion, garlic, breadcrumbs, egg and mustard and season with salt and pepper. Divide the mixture among the cabbage leaves, fold the sides over the filling sides, roll up and tie with kitchen string if necessary. Heat clarified butter in a large pan and saute the cabbage rolls on all sides. Add the beer and the granulated broth, cover and simmer until the filling is firm and the cabbage is tender, basting the cabbage rolls occasionally with the pan juices, about 1 hour. Remove the rolls to a platter and bring the pan juices to a simmer. In a small bowl dissolve a little cornstarch in cold water, add to the simmering juices and cook, stirring until thickened, about 1 minute.

For the mashed potatoes: Rinse and peel the potatoes and cook in a pot of boiling salted water until tender, about 20 minutes.

Drain the potatoes, reserving some of the cooking water. In a saucepan, heat the milk with the butter. Mash the potatoes with a potato masher, stir in the hot milk mixture. If necessary (to make it creamy) stir in a little of the reserved cooking water,

Stir the ground cumin and 1 pinch of salt into the potatoes.