Hearty red cabbage rolls

1.

Soak the toast in cold water. Peel the onions and finely dice 1 onion. Clean the red cabbage, cut out the stalk in a wedge shape. Boil water in a large saucepan. Add the cabbage.

2.

After about 3 minutes, remove the cabbage and separate the outer leaves. Repeat the process and separate a total of 8 large sheets. (Process the rest of the cabbage in another way.) Pat the leaves dry, cut the thick leaf veins flat.

3.

Knead the mince, egg, squeezed toast, mustard and onion cubes and season with salt, pepper and a little allspice. Lay 2 sheets lightly on top of each other and roll up 1/4 of the mince firmly. Wrap the roulades with kitchen twine.

4.

Heat the oil in a roaster. Cut 1 onion into strips and place in the roaster. Fry the roulades all around in the roaster. Pour in the broth and red wine. Wash the marjoram, pat dry and add 2 stalks.

5.

Braise the roulades in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Turn the roulades after approx. 20 minutes. In the meantime, peel the potatoes, wash them and cook them in plenty of salted water for about 20 minutes.

6.

Take the roulades out of the roaster and keep warm. For the sauce, pour the roast set through a sieve into a saucepan and bring to the boil. Scatter sauce thickener while stirring. Bring the sauce to the boil and season with salt, pepper and allspice.

7.

Drain the potatoes. Heat the butter in a pan and briefly toss the potatoes in it. Serve the roulades with sauce and potatoes. Pour the cranberries over the roulades and garnish with marjoram.