Paprika
Fat for the dish
Preparation
Remove 12 large leaves from the savoy cabbage, trim out a little of the center stalk, and blanch the leaves in boiling salted water for 2 minutes.
Dice the bread and pour hot milk over it.
Quarter the remaining savoy cabbage, trim out the center stalk in a cone shape, cut the savoy cabbage into strips, rinse briefly, and drain well.
In the meantime, preheat the oven to 225°C (top/bottom heat).
Dice the onions and sauté them with the savoy cabbage strips in 2 tablespoons of butter. Gradually add the savoy cabbage; it will shrink quickly. Season with salt, pepper, and nutmeg. Let the mixture cool slightly and mix well with the parsley, soaked bread, egg, and ground beef; season generously again with salt, pepper, and paprika.
Wrap 1-2 tablespoons of the meat mixture in each savoy cabbage leaf. Place the rolls seam-down in a greased, ovenproof dish. Sprinkle the remaining butter in small pieces over the savoy cabbage rolls.
Roast the cabbage rolls without liquid in the oven for about 15 minutes, until they begin to brown, then add the broth. Roast the rolls for another 45 minutes.
This dish will feed 4 adults. However, we prefer to serve it with homemade mashed potatoes, so this amount would certainly feed 6 adults.
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