Homemade savoy cabbage roulades

To make savoy cabbage roulades, start by preparing the savoy cabbage. Remove the outer leaves and blanch them in boiling water for a few minutes. Personally, I always use a few extra leaves in case some tear. Then drain them on a clean kitchen towel.

For the filling, chop the onion and garlic and fry them with the bacon in a little oil. Add the minced meat and fry until crumbly and brown. I recommend not setting the heat too high so that the mince doesn't dry out.

Remove the pan from the heat and allow the mixture to cool slightly. Then add the egg, breadcrumbs, mustard and seasoning and mix well.

Now you can shape the roulades. Place a savoy cabbage leaf on a work surface, place a portion of the meat filling in the middle and roll the leaf up over it. Do the same with all the leaves.

Fry the roulades in a large pan with a little oil until they are brown all over. Then add the tomato purée and fry briefly. Pour in the meat stock and leave everything to simmer on a low heat for about an hour.

Serve the savoy cabbage roulades hot, drizzled with some of the delicious sauce from the pan.