Clean cabbage, remove the stem wedge-shaped.
Pre-cook cabbage in enough boiling hot salted water for about 10 minutes to loosen leaves. Then lift out.
Remove soft leaves. Continue cooking cabbage briefly, gradually peeling off a total of 16 leaves. Process remaining cabbage as desired.
Soak bread rolls, then squeeze well.
Thinly slice thick ribs for better wrapping.
Peel onion, cut into cubes.
Knead together with minced meat, squeezed out buns and egg. Season with salt and pepper. Form eight oval dumplings.
Place one larger and one smaller cabbage leaf on top of each other, slightly overlapping.
Place mince in center, wrap leaf sides toward center and roll up tightly. Wrap roulades with yarn and tie tightly.
Heat clarified butter in a large casserole. Sear roulades in it all around at high temperature. Pour 3/4 liters of water, add clear soup and bring to a boil. Steam everything for 45 minutes with the lid on.
Remove roulades, bring stock to boil.
Stir flour and 4 tablespoons water until smooth, thicken stock with it. Season to taste with salt and freshly ground pepper.
Serve everything together. Chop parsley and sprinkle on top.
Preparation Tip:
Caraway potatoes go well with it.
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