German Cabbage Rolls

Steps

1. Cut the core out of the cabbage and add it with salt to a pot.
2. Cook for about five minutes until you can pull the outer leaves easily away.
3. Peel and cube the onion, slice the bacon finely, then break the bread slices into a small bowl and cover them with warm milk.
4. Add the ground meat to a large bowl along with black pepper, salt, paprika powder, mustard, garlic paste, and the onions.
5. Squeeze the excess milk from the bread and add it to the other ingredients.
6. Mix everything briefly at the breadcrumbs and mix until everything is well combined.
7. Form small oblong patties.
8. Spread the leaves on a clean kitchen towel to cool out.
9. Wrap the patties with the precooked cabbage leaves and secure the ends with a toothpick.
10. Heat butter and oil in a pot on medium heat, then add the bacon and brown it for a couple of minutes.
11. Add the cabbage rolls and brown them on all sides.
12. Add the broth and the heavy whipping cream to the pot, sprinkle with caraway seeds and simmer covered for about 20 to 30 minutes.
13. Remove the cabbage rolls from the pot and set them aside.
14. Season with salt and pepper to taste.
15. Mix the cold water with the cornstarch and add it to the pot as well.
16. Add the cabbage rolls to the pot and let simmer for an additional 10 minutes.