Cabbage Rolls with Minced Meat

To prepare the white cabbage:

Remove the stem wedge-shaped and put the whole head in boiling water for 10 minutes. Then separate the leaves.

Peel and chop the onion and garlic. Soak bread without rind in water, squeeze out. Knead together bread, onion, minced meat, mustard, salt, garlic, paprika, marjoram, bell pepper, egg. Cut two cabbage leaves (if preparing with 350 g minced meat) into strips, add.

Place 2 cabbage leaves on top of each other overlapping, spread mince evenly on top. Wrap edges, roll up. Attach with toothpick.

Sauté roulades in oil, cover and steam for 30 minutes. Keep adding a little bit of clear soup. Remove roulades, thicken sauce with crème fraîche.

Serve with mashed potatoes.

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