1. 1

   Step 1

   Separate 1 head of savoy cabbage into 12 large leaves, trim the center rib slightly, and blanch in boiling salted water for 2 minutes.

   Timer 2 min
2. 2

   Step 2

   Dice 2 slices of bread and soak in 100 ml of milk.

3. 3

   Step 3

   Quarter the remaining savoy cabbage, remove the core, slice into strips, wash, and drain well.

4. 4

   Step 4

   Preheat the oven to 225 °C (top/bottom heat).

5. 5

   Step 5

   Dice 2 onions and sauté with the cabbage strips in 2 tbsp of butter until the cabbage wilts. Season with salt, pepper, and nutmeg.

6. 6

   Step 6

   Let the cabbage and onion mixture cool slightly.

7. 7

   Step 7

   In a bowl, combine 500 g of ground pork, 3 tbsp of parsley, 1 egg, the soaked bread, and the cabbage mixture.

8. 8

   Step 8

   Season the meat mixture generously with salt, pepper, and paprika powder.

9. 9

   Step 9

   Wrap 1-2 tbsp of the mixture into each cabbage leaf and place seam-side down in a greased baking dish.

10. 10

    Step 10

    Distribute the remaining 4 tbsp of butter in small flakes over the roulades.

11. 11

    Step 11

    Sear the roulades in the oven for 15 minutes until they start to brown.

    Timer 15 min
12. 12

    Step 12

    Pour in 500 ml of vegetable broth and braise the roulades for another 45 minutes.

    Timer 45 min

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