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1
Cut out the cabbage core, and carefully peel off the leaves one at a time.
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2
Put the leaves in boiling water for 1 minute to wilt them.
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3
Shave off the protruding edge of the stalks.
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4
The removed cabbage leaf cores are used, too.
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5
Chop them up finely and gently squeeze out the excess moisture.
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6
Roughly mince the onion.
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7
Put the ground meat, chopped cabbage leaf cores, onion, egg, lard, salt, pepper, and nutmeg in a bowl and mix well.
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8
Put the meat mixture in a shallow tray and divide into 10 equal portions.
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9
Wrap each hard boiled quail eggs with a portion of the meat mixture.
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10
Seefor an easy way to boil the eggs.
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11
Wrap the filling neatly in the cabbage leaves.
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12
Make sure to wrap them tightly.
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13
Secure the leaves with toothpicks.
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14
Prepare the tomato sauce: Open the canned tomato into a bowl.
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15
Crush the tomatoes with your hands, and strain through a sieve.
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16
Add the other sauce ingredients.
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17
Crush the garlic cloves with the side of a knife.
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18
Put the cabbage rolls in the pan in a single layer, add the sauce and simmer over low heat for 30 minutes.
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19
After 30 minutes, put the cabbage rolls on serving plates, take the garlic and bay leaves out of the pan, and simmer the sauce for 5 minutes over high heat to reduce it.
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20
Adjust the seasoning with salt and pepper to taste.
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21
Spoon the tomato sauce over the cabbage rolls and serve!
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22
The cabbage rolls are also delicious simmered in a clear soup!
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23
For that version see.
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24
For a method to easily boil quail eggs, see.
