Peel the outer leaves from the cabbage, remove the stump. Rinse white cabbage, make in enough salted water 15 min, remove, drain. Soak the rolls and squeeze them. Fry bacon slices until crisp. Fry peeled, finely chopped onions and garlic in bacon fat until yellow and soft. Knead onion mixture, shredded bread, pork fat, chopped parsley and spices into a dough. Cut cabbage head into individual leaves, top each 1 large leaf with 2-3 smaller leaves, sprinkle with caraway seeds. Spread farce evenly over leaves in portions. Roll up leaves from the stem base. Place peeled, sliced carrots in ovenproof dish. Pour in crate wrap, top with bacon slices. Add beef stock, cover roulades with greased parchment paper and cook in oven heated to 180 degrees (gas mark 2) for about 1 hour. Then thicken the roast stock with sauce powder. Additional dish: e.g. boiled potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!