German style stuffed cabbage leaves

Ingredients

• 1 large head of white cabbage
• 500 grams mixed minced meat
• 250 grams fresh meat sausages
• 3 eggs
• 1 stale bun
• 1 onion
• salt
• pepper
• spicy paprika powder
• 1 teaspoon cumin
• 1 liter meat broth
• 2 teaspoons cornstarch
• 2 tablespoons lard

Preparation method (receipt)

Peel and chop the onion. Soak a bun in the water. Mix minced meat, sausages, bun and onion, add eggs, salt, pepper, spicy paprika and knead the meat stuffing, put in the fridge. Remove outer leaves from the cabbage, cut the stalk, place the cabbage in a stockpot with enough water to cover. Bring to a boil, reduce the heat and a few minutes later drain the water. Divide the cabbage leaves, lightly pack a small amount of meat mixture, place in the center of the cabbage leaf and roll up, cut coarsely the remaining cabbage. Heat the lard and fry the stuffed cabbage leaves, place into the baking form. Fry the remaining cabbage leaves and add to the stuffed leaves, pour the broth and add the cumin. Bake in the oven at 180 degrees Celsius for an hour, thicken the sauce with starch.