Cabbage Rolls with Boiled Potatoes

Method

1. Clean the white cabbage and cut out the stalk in a wedge shape. Bring salted water to a boil in a large pot and blanch the cabbage in it for about 10-15 minutes until the outer leaves can be easily detached.
2. Carefully remove the outer 8-10 leaves and flatten the thick leaf ribs. Use the remaining cabbage for another dish or finely chop it for the sauce.
3. Soak the old bread roll in cold water and squeeze it out well. Peel and finely dice one onion.
4. In a bowl, thoroughly mix the ground meat with the squeezed bread roll, the egg, the diced onion, mustard, marjoram, salt, and pepper, and knead into a firm mixture.
5. Divide the ground meat mixture into 4 equal portions. Place each portion on a cabbage leaf, fold in the sides, and roll up tightly to form a roulade. Secure with kitchen twine.
6. Peel and roughly dice the second onion. Heat the rapeseed oil in a Dutch oven or large pot and sear the cabbage rolls vigorously on all sides until golden brown. Briefly sauté the diced onion.
7. Deglaze with the vegetable broth, bring to a boil, and let the cabbage rolls simmer covered over medium heat for about 60-75 minutes until tender.
8. Meanwhile, peel and quarter the potatoes and boil them in salted water for about 20 minutes until cooked. Drain.
9. Remove the cooked cabbage rolls from the pot and keep them warm. Remove the kitchen twine.
10. Strain the braising liquid through a sieve or blend the onions with a hand blender. Stir in the cream. Mix the cornflour with 2 tbsp cold water until smooth, stir it into the sauce and bring briefly to the boil. Season with salt and pepper.
11. Serve the cabbage rolls with the sauce and boiled potatoes.