1 kg minced beef
1 slice(s) of toast
3 cloves(s) garlic
1 tbsp mustard
Salt and pepper
1 white cabbage
as required Water
as required Roast sauce, instant
Cut out the stalk with a sharp knife and carefully peel off the cabbage leaves. Then cook them in salted water for about 10 minutes.
Mix the mince with bread, egg, garlic, mustard, onion, salt, pepper and paprika and form small minced rolls. Wrap with the large white cabbage leaves and secure with toothpicks.
Fry in the pan and place in an ovenproof dish. Cut the remaining cabbage into small pieces and sauté in the fat with the onion and tomato paste. Deglaze with a little water and thicken with gravy. Now season with salt and pepper and pour over the cabbage rolls. Braise in the oven at 200 degrees for approx. 1 – 1.5 hours.