Stuffed Savoy Cabbage Rolls
Soak the bread in lukewarm water. Pluck the cabbage leaves, rinse and blanch for 2 minutes in boiling salted water. Remove, rinse in cold water and pat dry. Spread leaves flat and cut out the hard stalk. Peel the onion, chop finely and cook in a hot pan with oil until translucent. Remove from heat and let cool. Mix the ground meat with the well squeezed rolls, egg, onion, mustard and thyme and season with salt and pepper. Put some of the ground meat mixture on the cabbage leaves, turn the opposing sides 1 cm (approximately °F) toward the center and roll up the leaves into rolls. Tie with kitchen twine and place the rolls in a baking dish.
Preheat the oven to 180°C (approximately 350°F).
Pour the broth in with roulades and cook them in the preheated oven for 30-40 minutes. Remove from oven, remove the kitchen twine and serve.