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Traditional German cabbage rolls. Soft green cabbage leaves are filled with a spiced ground meat mixture and braised in broth. A classic winter dish of Northern and Central Germany.
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per serving
Remove the outer leaves from the cabbage. Using a sharp knife, cut out the tough core in a cone shape. Bring a large pot of salted water to a boil. Submerge the cabbage in the boiling water and blanch for 6-8 minutes, until the outer leaves become soft and pliable.
Remove the cabbage from the pot and cool under cold running water. Carefully peel off the softened outer leaves. Using a sharp knife, flatten the thick central vein of each leaf. Prepare approximately 8-10 leaves.
Tear the Brötchen into small pieces and soak in milk. Let stand for 5 minutes, then squeeze out excess milk with your hands.
In a mixing bowl, thoroughly combine the ground meat, squeezed bread, finely chopped onion, egg, mustard, salt, black pepper, and nutmeg. Form a uniform filling.
Place one tablespoon of filling at the wide base of each cabbage leaf. Fold in the sides and roll tightly like a cigar. Secure with a toothpick to prevent unrolling.
Melt the butter in a wide, deep pot. Add the chopped bacon and cook for 2 minutes.
Arrange the rolls seam-side down in the pot, side by side. Add the broth and bay leaf. Cover the pot and cook over low heat for 60-70 minutes. Carefully turn the rolls halfway through.
Remove the rolls from the pot with a slotted spoon and keep warm. Thicken the sauce in the pot with a slurry made by mixing flour with one tablespoon of cold water in a bowl. Bring to a boil and cook for 3-4 minutes. Drizzle the sauce over the rolls and serve.
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