Kohlrouladen

                                                                                           

Ingredients:

Preparation:

Peel any old or discolored leaves from the outside of the head of cabbage. With help of a sharp knife cut out the stem of the cabbage, leaving a cone shaped hole.

Place the cabbage in a large pot with water to cover completely and 2 teaspoons of salt.

Bring the water to a boil, remove from the heat and let the cabbage sit for several minutes. Peel off the outer leaves, one by one and drain the water from them.

Meanwhile, mix the meat with with the egg, bread (previously soaked in the milk, squeezed the excess of liquid), paprika, salt, majoram or oregano and pepper, mixing until

smooth.

Form small meat rolls using a handful from the mixture.

Lay out a cabbage leaf and cut out the thickest vein (just what it's neccesary to be able to roll the leaf).

Place the meat roll in the thinner, cupped portion of the leaf and fold the roll on three sides.

Then roll to the thickest part. Tie with kitchen string. Repeat the process with the rest.

In a frying pan add a little of oil or butter. Add cabbage rolls and the bacon pieces. Brown them briefly . Add the broth, cover and allow to simmer for 1/2 hour.

Remove the cabbage rolls. Add the cream to the liquid and the cornstarch mixture (stirring constantly until it becomes thick. Pour over the cabbage rolls.