Kohrouladen

From the white cabbage remove the stalk, then put the head in boiling salted water carefully with a meat fork loosen the cabbage leaves leisurely briefly make herrausnehmen and put in cold water. Later, for the filling: soak the bread in warm water and then squeeze it heartily, chop the onion, mix everything together with the other ingredients and the minced meat, remove the stalks from each cabbage leaf, put two leaves on top of each other, divide the minced meat into four halves, spread it evenly on the leaves and roll it up. Later squeeze the pouladen in a linen cloth and put them on a baking tray. Add a little bit of hot beef broth and bake for about 35 minutes at 180 degrees. The sauce for each of them: either add an eighth of a liter of sour cream to the gravy, add 1 teaspoon of flour, and make the sauce again and pour it into a sauce boat or over the roulades, or dilute the contents of a d of paradeis pulp with a little bit of water and boil the paradeis sauce well with the gravy. The roulades will be even finer if you put a thin slice of bacon on each roulade and roast it until crispy.

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