Instructions

1. 1

   Peel eight large leaves from the cabbage and blanch them in boiling salted water for a few minutes until pliable. Trim the thick central ribs flat.

2. 2

   Knead the soaked, squeezed-out bread roll with the minced meat, finely diced onion, egg, marjoram, salt and pepper into a smooth filling.

3. 3

   Spoon the filling onto the leaves, fold in the sides and roll up tightly. Brown the rolls all over in the hot clarified butter.

4. 4

   Toast the tomato paste briefly, deglaze with the beef stock and braise the rolls, covered, over gentle heat until the cabbage is tender.

5. 5

   Lift out the rolls, reduce or thicken the sauce to taste, spoon it over the cabbage rolls and serve scattered with parsley.