Classic cabbage rolls stuffed with minced meat

To recreate the classic German cabbage rolls, first blanch the white cabbage by dipping it in boiling water for 5 minutes, then drain and let cool. This will make the cabbage leaves flexible enough to roll without tearing.

Meanwhile, mix the minced meat, onion, cooked rice, salt, pepper in a bowl. Keep tasting to ensure the right amount of salt and pepper.

Now take one cabbage leaf each and place a small amount of the meat filling in the center of each leaf. Then fold the sides together and roll up the leaf, much like an egg roll.

The roulades are then placed in a deep ovenproof dish and covered with tomato sauce and meat broth.

The cabbage rolls then go into the oven preheated to 180°C for about 90 minutes. Patience is required here. The aroma that spreads in the kitchen is tempting, but let the cabbage roulades cook until the end so that they become nice and juicy and soft.