Cabbage rolls with Jaromaki cabbage
Cabbage roulade from Jaromaki cabbage (looks like a flattened white cabbage head).
Since I do not like the typical cabbage flavor that is produced when cooking cabbage, but my husband loves cabbage rolls, I've made cabbage rolls from Jaromaki cabbage several times. These cabbage rolls even taste good to me.
The leaves have to be blanched just as they are before being processed (for a short time, the whole head should be cooked almost softly. Fill as usual with seasoned minced meat dough and roll up. The leaves were so large that I could do without the wrapping with kitchen yarn.
Sauté, (bacon cubes give a great taste). Pour with water, season with granulated stock. Approximately Simmer gently for 35 minutes. If necessary, set with potato starch or a raw grated potato.
